The low gelation capacity of pea protein isolate (PPI) limits their use in food industry.
Therefore, microbial transglutaminase (MTG) and apple pectin (AP) were combined to …

Camel milk and its products are vital sources of nutrition for inhabitants of arid and semi-arid
nomadic pastoral regions, where camels are predominantly raised. Alternatively, the high …

Due to growing interest in health and sustainability, the demand for replacing animal-based
ingredients with more sustainable alternatives has increased. Many studies have been …

In this study, β‐conglycinin was treated with transglutaminase (TGase) and glucono‐δ‐
lactone (GDL) to meticulously examine the resulting changes in both antigenicity and …

In this study, the protein bioaccessibility of soymilk gels produced by the addition of glu-cono-
δ-lactone (GDL) and fermentation with lactic acid bacteria (LAB) was examined using an in …

In this study, tofu was prepared through the addition of transglutaminase (TGase) for pre‐
crosslinking at varying durations (1, 2 and 3 h), followed by the addition of magnesium …

This research unravels the intricate relationship between soybean seed characteristics,
sources, and the resultant quality parameters of tofu. The study analyzed 178 soybean …