Effects of phosphorylation pretreatment and subsequent transglutaminase cross-linking on physicochemical, structural, and gel properties of wheat gluten

著者: Pengren Zou, Fei Hu, Zhi‐Jing Ni, Fan Zhang, Kiran Thakur, Jian‐Guo Zhang, Zhao‐Jun Wei - Food Chemistry 2022 被引用: 74