Transglutaminase-induced crosslinking of soy protein isolate in crowded environments: effects of dextran concentration and molecular weight.
- DOI
- 10.1016/j.foodchem.2026.149363
- Published
- 2026 Jul 1
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.149363,
title = {Transglutaminase-induced crosslinking of soy protein isolate in crowded environments: effects of dextran concentration and molecular weight.},
author = {Luo K and Fu S and Xing Y and He X and Chen M and Xu Z and Jiao Y and Cheng Y and Wang X},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.149363},
url = {https://doi.org/10.1016/j.foodchem.2026.149363}
}RIS
TY - JOUR TI - Transglutaminase-induced crosslinking of soy protein isolate in crowded environments: effects of dextran concentration and molecular weight. AU - Luo K AU - Fu S AU - Xing Y AU - He X AU - Chen M AU - Xu Z AU - Jiao Y AU - Cheng Y AU - Wang X PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.149363 UR - https://doi.org/10.1016/j.foodchem.2026.149363 ER -
APA
K, L., S, F., Y, X., X, H., M, C., Z, X., Y, J., Y, C., & X, W. (2026). Transglutaminase-induced crosslinking of soy protein isolate in crowded environments: effects of dextran concentration and molecular weight.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.149363
Source records
- pubmed · retrieved 2026-09-26T13:56:16.585Z