Transglutaminase-mediated partial deamidation enhances thermal stability of chickpea and pea proteins and selectively improves foam expansion in chickpea protein solutions

Food Chemistry 2026 Open access

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Authors: Sofía D apos Olivo, Rodrigo A. Contreras

DOI: 10.1016/j.foodchem.2026.148701

Cited by: 0

References: 29

Fields of Study & Subjects

Proteins in Food Systems Protein Structure and Dynamics Food composition and properties

References 29