The effect of heat and transglutaminase treatment on emulsifying and gelling properties of faba bean protein isolate

Outi Nivala (Corresponding Author), Emilia Nordlund, Kristiina Kruus, Dilek Ercili-Cura

Research output: Contribution to journalArticleScientificpeer-review

Fingerprint Dive into the research topics of 'The effect of heat and transglutaminase treatment on emulsifying and gelling properties of faba bean protein isolate'. Together they form a unique fingerprint.

Agriculture & Biology

Medicine & Life Sciences