Effect of pH-shifting on the structural, rheological, and microstructural properties of lentil protein gels induced by heating and microbial transglutaminase

Yrjo Roos

Effect of pH-shifting on the structural, rheological, and microstructural properties of lentil protein gels induced by heating and microbial transglutaminase

Yrjo Roos

School of Food and Nutritional Sciences

Research output: Contribution to journal › Article › peer-review

Original language	English (Ireland)
Journal	Food Hydrocolloids
Publication status	Published - 2025

Cite this

@article{49c55b323b744705bce93ed5edde359b,

title = "Effect of pH-shifting on the structural, rheological, and microstructural properties of lentil protein gels induced by heating and microbial transglutaminase",

author = "Yrjo Roos",

year = "2025",

language = "English (Ireland)",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier B.V.",

}