Dilatational and Shear Interfacial Properties of Pea Protein Isolate Systems with Transglutaminase at the Air–Water Interface

In recent years, the demand for foods without animal proteins has increased, both for health and ethical reasons. Replacing animal protein in foods can result in unappealing textures, hindering consumer acceptance. In this context, interfacial properties also play a crucial role in food systems like...

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Egile Nagusiak:	Noemi Baldino, Olga Mileti, Mario F. O. Paleologo, Francesca R. Lupi, Domenico Gabriele
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	MDPI AG 2024-04-01
Saila:	Macromol
Gaiak:	interfacial viscoelasticity crosslinking vegetable proteins pea protein enzyme
Sarrera elektronikoa:	https://www.mdpi.com/2673-6209/4/2/12
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