Publication | Closed Access

Effects of pre-heating soybean protein isolate and transglutaminase treatments on the properties of egg-soybean protein isolate composite gels

BiochemistryNatural SciencesBiochemical EngineeringBiotechnologyAlternative Protein SourceProtein EngineeringFood EngineeringFood ProcessingProtein PurificationTransglutaminase TreatmentsFood TechnologyHealth Sciences