Ultrasonic pretreatment improved the physicochemical properties and riboflavin delivery ability of transglutaminase-catalyzed soy protein isolate gel

Autor:	Peng Zhang, Zhong-yu Bao, Hui Wang, Zong-cai Tu, Xiao-mei Sha, Yue-ming Hu
Rok vydání:	2022
Předmět:	General Chemical Engineering General Chemistry Food Science
Zdroj:	Food Hydrocolloids. 131:107782
ISSN:	0268-005X
DOI:	10.1016/j.foodhyd.2022.107782
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7f911f98e0b46444e72faf359c7f67c7 https://doi.org/10.1016/j.foodhyd.2022.107782 Zobrazit plný text záznamu Full Text from ScienceDirect