Effects of microbial transglutaminase treatment on physiochemical properties and emulsifying functionality of faba bean protein isolate

Chang Liu, Srinivasan Damodaran, Irma Marina Heinonen

Research output: Contribution to journalArticleScientificpeer-review

LanguageEnglish
JournalLWT-Food Science and Technology
Volume99C
Pages396-403
ISSN0023-6438
DOIs
Publication statusE-pub ahead of print - 2019
MoE publication typeA1 Journal article-refereed

Cite this

@article{28c15511376a4074b58f47cb9b4da5d5,
title = "Effects of microbial transglutaminase treatment on physiochemical properties and emulsifying functionality of faba bean protein isolate",
author = "Chang Liu and Srinivasan Damodaran and Heinonen, {Irma Marina}",
year = "2019",
doi = "10.1016/j.lwt.2018.10.003",
language = "English",
volume = "99C",
pages = "396--403",
journal = "LWT-Food Science and Technology",
issn = "0023-6438",
publisher = "Elsevier Scientific Publ. Co",

}

Effects of microbial transglutaminase treatment on physiochemical properties and emulsifying functionality of faba bean protein isolate. / Liu, Chang; Damodaran, Srinivasan; Heinonen, Irma Marina.

In: LWT-Food Science and Technology, Vol. 99C, 2019, p. 396-403.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effects of microbial transglutaminase treatment on physiochemical properties and emulsifying functionality of faba bean protein isolate

AU - Liu,Chang

AU - Damodaran,Srinivasan

AU - Heinonen,Irma Marina

PY - 2019

Y1 - 2019

U2 - 10.1016/j.lwt.2018.10.003

DO - 10.1016/j.lwt.2018.10.003

M3 - Article

VL - 99C

SP - 396

EP - 403

JO - LWT-Food Science and Technology

T2 - LWT-Food Science and Technology

JF - LWT-Food Science and Technology

SN - 0023-6438

ER -