Pea protein gels crosslinked with transglutaminase with multiple textures for food formulations
The search for plant-based products is increasing, becoming necessary to increase the supply of high-quality products and improve those already available. The structure and texture of these products is greatly affected by the gel forming ability of plant proteins. Therefore, the objective of this st...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225002392 |
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