Transglutaminase-set soy globulin-stabilized emulsion gels:...

Food Research International 2013 / 05 Vol. 51; Iss. 2

Transglutaminase-set soy globulin-stabilized emulsion gels: Influence of soy β-conglycinin/glycinin ratio on properties, microstructure and gelling mechanism

Tang, Chuan-He, Luo, Li-Jun, Liu, Fu, Chen, Zhong
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Volume:
51
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2013.01.060
Date:
May, 2013
File:
PDF, 1.37 MB
english, 2013
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