Characterization of Whey Protein Isolate–Soymilk Complexes Modified by Transglutaminase and Their Application inYuba Film

Transglutaminase (TGase) improves protein structure by facilitating cross-linking reactions. However, the effects of TGase on the physicochemical properties of whey protein isolate (WPI)–soymilk complexes and their applications in yuba remain unclear. Therefore, the impacts of TGase concentration on...

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Bibliographic Details
Published in:Foods
Main Authors: Junliang Chen, Yao Chen, Weiwei Cao, Tongxiang Yang, Linlin Li, Wenchao Liu, Xu Duan, Guangyue Ren
Format: Article
Language:English
Published: MDPI AG 2025-08-01
Subjects:
transglutaminase
yuba
soymilk
whey isolate protein
Online Access:https://www.mdpi.com/2304-8158/14/16/2916

Internet

https://www.mdpi.com/2304-8158/14/16/2916

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