Optimising Enzymatic Cross-Linking: Impact on Physicochemical and Functional Properties of Lupin Flour and Soy Protein Isolate

The growing demand for plant-based protein alternatives has driven interest in protein modifications to enhance their functional properties in food applications. Enzymatic cross-linking using laccases derived from <i>Rhus vernicifera</i> (LR) and transglutaminase (TG) offers a promising...

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Bibliographic Details

Published in:	Foods
Main Authors:	Teguh Santoso, Yusur Al-Shaikhli, Thao M. Ho, Mishenki Rajapakse, Thao T. Le
Format:	Article
Language:	English
Published:	MDPI AG 2025-06-01
Subjects:	plant proteins lupin flour soy protein isolate enzymatic cross-linking laccase transglutaminase
Online Access:	https://www.mdpi.com/2304-8158/14/11/1976