Gelling behavior of bio-tofu coagulated by microbial transglutaminase combined with lactic acid bacteria

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Guangliang Xing1, Concetta Valeria Lucia Giosafatto2, Andrea Carpentieri2

  • 1School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, Jiangsu Province, PR China; College of Food Science and Technology, Nanjing Agricultural University, Nan Jing 210095, Jiangsu Province, PR China; Department of Chemical Sciences, University of Naples Federico II, Via Cinthia, 80126 Naples, Italy.

Food Research International (Ottawa, Ont.)
|June 11, 2020
PubMed

Keywords:
2D-ElectrophoresisLactic acid bacteria (LAB)Microbial transglutaminase (MTGase)RheologySoymilk-cow milk

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