Effect of microbial transglutaminase on the mechanical properties and microstructure of acid-induced gels and emulsion gels produced from thermal denatured egg white proteins.
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DOI: 10.1016/j.ijbiomac.2020.03.008
Abstract: In the current study, the impact of microbial transglutaminase (MTGase)-mediated crosslinking on the thermally denatured egg white protein (TD-EWP) made in alkaline pH in relation to their gelling properties of in gel and emulsion gel… read more here.
Keywords: mechanical properties; denatured egg; egg white; emulsion ... See more keywords