Effect of transglutaminase-mediated pre-crosslinking on the thermally induced gelation properties of soy protein and deaminated egg white protein
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This study investigated the improvement of soy protein-based gels through transglutaminase (TGase)-mediated crosslinking between soy protein isolate (SPI) and deamidated egg white protein (DEWP). Protein complexes were prepared with varying TGase concentration... ...
