Preparation and application of glucono-δ-lactone-induced gel of transglutaminase cross-linked black bean protein isolate-whey protein isolate: Effect of ultrasound pretreatment
A glucono-δ-lactone induced gel was prepared using transglutaminase cross-linked black bean protein-whey protein to deliver riboflavin. Ultrasound pretreatment was found to positively affected gels’ hardness, water holding capacity and elasticity. The hardness and elasticity of protein gel pretreate...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417724004012 |
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