The effect of heat and transglutaminase treatment on emulsifying and gelling properties of faba bean protein isolate
Year of publication
2020
Authors
Nivala, Outi; Nordlund, Emilia; Kruus, Kristiina; Ercili-Cura, Dilek
Organizations and authors
Aalto University
Kruus Kristiina
Publication type
Publication format
Article
Parent publication type
Journal
Article type
Original article
Audience
ScientificPeer-reviewed
Peer-ReviewedMINEDU's publication type classification code
A1 Journal article (refereed), original researchPublication channel information
Journal
Publisher
Volume
139
Article number
110517
ISSN
Publication forum
Publication forum level
1
Open access
Open access in the publisher’s service
Yes
Open access of publication channel
Partially open publication channel
Self-archived
Yes
Other information
Fields of science
Plant biology, microbiology, virology; Other natural sciences; Agricultural biotechnology; Other agricultural sciences; Chemical engineering
Keywords
[object Object],[object Object],[object Object],[object Object],[object Object]
Internationality of the publisher
International
Language
English
International co-publication
No
Co-publication with a company
No
DOI
10.1016/j.lwt.2020.110517
The publication is included in the Ministry of Education and Culture’s Publication data collection
Yes