Nitrogen-protected thermal induction combined with Microbial Transglutaminase (MTG) cross-linking enhances functional properties and gel structure of Soy Protein Isolate relevant to gel-based feed formulation

by Yong Guo, Ling Qu Protein-based gel matrices are increasingly explored for feed applications requiring soft or semi-solid formulations, but achieving strong gelation along with high water- and oil-holding capacities at low protein concentrations remains challenging. In this...

🔗 Read more: https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0343526

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