Transglutaminase-mediated crosslinking of Bambara groundnut protein hydrogels: Implications on rheological, textural and microstructural properties.

导出 LinkOut

翻译打印收藏纠错

作者： Faith Matiza,Ruzengwe ^[1] ; Eric O,Amonsou ^[1] ; Tukayi,Kudanga ^[2]

作者单位： Department of Biotechnology and Food Technology, Durban University of Technology, P.O. BOX 1334, Durban 4000, South Africa. ^[1] Department of Biotechnology and Food Technology, Durban University of Technology, P.O. BOX 1334, Durban 4000, South Africa. Electronic address: tukayik@dut.ac.za. ^[2]

关键词 Bambara protein isolate Frequency sweep Hardness Hydrogel Network structure

主题词硬度(Hardness);水凝胶类(Hydrogels);流变学(Rheology);巯基化合物(Sulfhydryl Compounds);转谷酰胺酶(Transglutaminases)

DOI 10.1016/j.foodres.2020.109734

PMID 33233301

发布时间 2021-05-14

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交