DOI: 10.1039/d3sm01001e ISSN: 1744-683X
Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminase
Carmen Masiá, Lydia Ong, Amy Logan, Regine Stockmann, Joanna Gambetta, Poul Erik Jensen, Saeed Rahimi Yazdi, Sally Gras- Condensed Matter Physics
- General Chemistry
The aim of this study was to assess how transglutaminase (TG) impacts the microstructure, texture, and rheological properties of fermentation-induced pea protein emulsion gels.