Effect of transglutaminase on ovalbumin emulsion gels as carriers of encapsulated probiotic bacteria.
Yujuan TianShurui WangTianyun LiJiran LvXianli ZhangDeog- Hwan OhXing FuPublished in: Journal of the science of food and agriculture (2024)
By increasing the OVA content and adding TGase, the rheological characteristics, stability, and encapsulation capability of the OVA emulsion gel could be enhanced, providing a theoretical basis for the use of emulsion gels to construct probiotic delivery systems. © 2023 Society of Chemical Industry.