Functional Properties and Structure of Red Bean Protein Improved by Combined Ultrasound-Transglutaminase Treatment

被引：0
|
作者：
Zhao, Chengbin [1 ]
Yin, Huanhuan [1 ]
Liu, Jingsheng [1 ]
Xu, Xiuying [1 ]
Zhang, Hao [1 ]
Wu, Yuzhu [1 ]
Cao, Yong [1 ]
Qi, Baokun [2 ]
Wu, Fei [2 ]
机构：
[1] National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun,130118, China
[2] School of Food Science, Northeast Agricultural University, Harbin,150030, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 19期
关键词：
Emulsification - Proteins - Adhesives - Amides - Stability - Structural properties;
D O I：
10.7506/spkx1002-6630-20181008-052
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：120 / 127
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