Publication | Closed Access

Improving gel properties of soy protein isolate through alkaline pH-shifting, mild heat treatment, and TGase cross-linking

Food ChemistryBiopolymer GelEngineeringSoy ProteinBiotechnologyGel PropertiesAlternative Protein SourceProtein EngineeringFood EngineeringMild Heat TreatmentProtein PurificationBiomolecular EngineeringHealth Sciences