Synergistic improvement of quinoa protein heat-induced gel properties treated by high-intensity ultrasonic combined with transglutaminase.

Hongwei CaoXiaoxue WangChong WangKai HuangYu ZhangHongdong SongYing ZhangXiao Guan

Published in: Journal of the science of food and agriculture (2023)

These results suggested that high-intensity ultrasonic combined with TGase would be an effective way to develop higher-quality quinoa protein gel. This article is protected by copyright. All rights reserved.

Keyphrases

high intensity
resistance training
amino acid
binding protein
high glucose
wound healing
heat stress
drug induced
cancer therapy
body composition
newly diagnosed