Effect of transglutaminase-mediated pre-crosslinking on the thermally induced gelation properties of soy protein and deaminated egg white protein

Food Chemistry 2026

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Authors: Guijiang Liang, Wenpu Chen, Zhaojun Wang, Qiuming Chen, Maomao Zeng, Zhiyong He, Douglas Goff, Jie Chen

DOI: 10.1016/j.foodchem.2026.148280

Cited by: 5

References: 52

Fields of Study & Subjects

Proteins in Food Systems Nanocomposite Films for Food Packaging Meat and Animal Product Quality

References 52