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Electric fields and transglutaminase in preparing adzuki ... | ResearchHub
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Electric fields and transglutaminase in preparing adzuki bean protein emulsion gel for plant-based steamed egg custard
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Authors
Qian Li
4 more
Qian Li
•
Tingyu Song
2 more
•
Jian‐Ya Qian
Published
November 1, 2024
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Journal
Innovative Food Science & Emerging Technologies
Topics
Biology
Biochemistry
Chemistry
Food Science
Nutrition And Dietetics
Show all topics
DOI
10.1016/j.ifset.2024.103871
