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2006•Innovative Food Science & Emerging TechnologiesRequires access

Effect of processing parameters on the properties of transglutaminase-treated soy protein isolate films

Yan Jiang, Chuan‐He Tang, Wen Qi-biao, Lin Li, Xiaoquan Yang

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Key concepts: Soy protein, Ultimate tensile strength, Contact angle, Elongation, Chemistry, Tissue transglutaminase, Incubation, Enzyme

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Effect of processing parameters on the properties of transglutaminase-treated soy protein isolate films — Research Paper | ScholarLens