Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminase

Masiá, Carmen; Ong, Lydia; Logan, Amy; Stockmann, Regine; Gambetta, Joanna; Jensen, Poul Erik; Rahimi Yazdi, Saeed; Gras, Sally

doi:10.1039/d3sm01001e

Soft Matter

2024

DOI: 10.1039/d3sm01001e

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Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminase

Carmen Masiá,

Lydia Ong,

Amy Logan

et al.

Abstract: 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.

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Cited by 5 publications

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Assessing the impact of bacterial blends, crosslinking enzyme and storage times on volatile and non-volatile compound production in fermented pea protein emulsion gels

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Assessing the impact of bacterial blends, crosslinking enzyme and storage times on volatile and non-volatile compound production in fermented pea protein emulsion gels

Masiá,

Fernández-Varela,

Logan

et al. 2025

Food Chemistry

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Effects of transglutaminase on the gelation properties and digestibility of pea protein isolate with resonance acoustic mixing pretreatment

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The effect of transglutaminase on the structure and texture of plant-protein based bigel

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Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminase

Abstract: 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.

Cited by 5 publications

References 51 publications

Assessing the impact of bacterial blends, crosslinking enzyme and storage times on volatile and non-volatile compound production in fermented pea protein emulsion gels

Assessing the impact of bacterial blends, crosslinking enzyme and storage times on volatile and non-volatile compound production in fermented pea protein emulsion gels

Effects of transglutaminase on the gelation properties and digestibility of pea protein isolate with resonance acoustic mixing pretreatment

The effect of transglutaminase on the structure and texture of plant-protein based bigel

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