Effect of Transglutaminase on Structure and Gelation Properties of Mung Bean Protein Gel

被引：0
|
作者：
Rui-Xue Wang
Ying-Qiu Li
Gui-Jin Sun
Chen-Ying Wang
Yan Liang
Dong-Liang Hua
Lei Chen
Hai-Zhen Mo
机构：
[1] School of Food Science and Engineering,
[2] Qilu University of Technology (Shandong Academy of Sciences),undefined
[3] School of Energy and Power Engineering,undefined
[4] Qilu University of Technology (Shandong Academy of Sciences),undefined
[5] School of Food and Biological Engineering,undefined
[6] Shaanxi University of Science and Technology,undefined
来源：
Food Biophysics | 2023年 / 18卷
关键词：
Mung bean protein gel; Transglutaminase; Structure properties; Gelation properties;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：421 / 432
页数：11
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