Effects of Heat Treatment and Transglutaminase on the Gelation Properties of Glycosylated Oat Protein
XU Yingyi, MA Xinrui, WANG Yu, XU Yanxia, LIN Wei, WANG Biao, WANG Dexiang
(1. College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China; 2. Animal Husbandry and Veterinary Branch of Heilongjiang Academy of Agricultural Sciences, Qiqihar 161005, China)
XU Yingyi, MA Xinrui, WANG Yu, XU Yanxia, LIN Wei, WANG Biao, WANG Dexiang. Effects of Heat Treatment and Transglutaminase on the Gelation Properties of Glycosylated Oat Protein[J]. FOOD SCIENCE, 2022, 43(18): 62-68.