Background Gels are extensively studied and used in various fields, including food,
beverages, medicine, and daily living products. Egg white gels are particularly noteworthy …

SPI/CP conjugates were prepared using ultrasonication of mixed dispersions of soy protein
isolate (SPI) and various types of citrus pectin (CP)(LMP, HMP, and LMAP) for 0, 10, 20, 40 …

Chicken egg white (EW) proteins possess various useful techno-functionalities, including
foaming, gelling or coagulating, and emulsifying. The gelling property is one of the most …

The composite hydro/aerogels were designed using gelatin and quince seed gum (QSG) at
total polymer concentration (TPC) of 1, 1.5 and 2% and gelatin/QSG ratio of 1: 0, 1: 0.5 and …

The current study focused on the possible beneficial action of microbial transglutaminase
(MTG) modification on techno-functional and hydrogel characteristics of sour cherry seed …

A combined approach of microbial transglutaminase (MTGase) crosslinking and high-
intensity ultrasound (HIU) was implemented to improve the physicochemical, rheological …

Fish scales are good sources of gelatin, but the wide application of fish scale gelatin (FSG)
is highly restricted due to its poor gelling property. In this study, microbial transglutaminase …

The effect of xanthan, agar, gelatin, and pectin on the stability, physicochemical, and
rheological properties of the Pickering emulsions stabilized by canola protein microgel was …

A homogeneous egg white obtained by high-speed shearing and centrifugation was
dehydrated into a fragile and water-soluble egg white glass (EWG) by unidirectional …

The effects of transglutaminase (TGase, 1.0 unit/mL) with heat (95° C, 5 min), 2-
mercaptoethanol (2-ME, 0.83%), and l-cysteine (l-Cys, 50 mM) pretreatment on the cross …