- Mechanical and Water-Holding Properties and Microstructures of Soy Protein Isolate Emulsion Gels Induced by CaCl2, Glucono-delta-lactone (GDL), and Transglutaminase: Influence of Thermal Treatments before and/or after Emulsification
[作者:TANG CHUANHE; CHEN LING; FOEGEDING EDWARD ALLEN,期刊:Journal of Agricultural and Food Chemistry, 页码:4071-4077 , 文章类型: Article,,卷期:2011年59-8]
- The mechanical properties, water-holding capacities (WHC), and microstructures of emulsion gels, induced by glucono-delta-lactone (GDL), CaCl2, and microbial transglutaminase (MTGase) from unheated and heated soy protein...
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