Lydia Q. Ong

Jul 29, 2023 | pubs.rsc.org | Chr. Hansen A |CSIRO Agriculture |Lydia Q. Ong |Amy Logan

The aim of this study was to assess how transglutaminase (TG) impacts the microstructure, texture, and rheological properties of fermentation-induced pea protein emulsion gels. Additionally, the study examined the influence of storage time on the functional properties of these gels. Fermentation-induced pea protein gels were produced in the presence or absence of TG and stored for 1, 4, 8, 12, and 16 weeks.