Dual regulatory strategy for improving the textural properties of mung bean protein isolate gels: Synergistic effects of Naematelia aurantialba polysaccharides and microbial transglutaminase
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Mung bean protein isolate (MBPI), a promising plant-based protein, forms weak gels, limiting its application in firm-textured foods. This study combined Naematelia aurantialba polysaccharides (NAP) and microbial transglutaminase (mTG) to improve the textural p... ...
