Can transglutaminase improve meat analogue structures?: Extensive rheological analysis of transglutaminase treatment on pea protein and mung bean protein

M. Schlangen; M.A. Ribberink; S. Taghian Dinani; L.M.C. Sagis; A.J. van der Goot

Can transglutaminase improve meat analogue structures? Extensive rheological analysis of transglutaminase treatment on pea protein and mung bean protein

M. Schlangen, M.A. Ribberink, S. Taghian Dinani, L.M.C. Sagis, A.J. van der Goot

Research output: Contribution to conference › Poster › Academic

Original language	English
Number of pages	1
Publication status	Published - 2022
Event	2nd Edible Soft Matter Conference - Omnia, Wageningen, Wageningen, Netherlands Duration: 11 Jul 2022 → 13 Jul 2022 Conference number: 2nd

Conference

Conference	2nd Edible Soft Matter Conference
Abbreviated title	ESM
Country/Territory	Netherlands
City	Wageningen
Period	11/07/22 → 13/07/22

Access to Document

https://edepot.wur.nl/582638

Cite this

Schlangen, M., Ribberink, M. A., Taghian Dinani, S., Sagis, L. M. C., & van der Goot, A. J. (2022). Can transglutaminase improve meat analogue structures? Extensive rheological analysis of transglutaminase treatment on pea protein and mung bean protein. Poster session presented at 2nd Edible Soft Matter Conference, Wageningen, Netherlands. https://edepot.wur.nl/582638

@conference{1066b0ea2f8d48ad8b08a7159d9cefcf,

title = "Can transglutaminase improve meat analogue structures?: Extensive rheological analysis of transglutaminase treatment on pea protein and mung bean protein",

author = "M. Schlangen and M.A. Ribberink and {Taghian Dinani}, S. and L.M.C. Sagis and {van der Goot}, A.J.",

year = "2022",

language = "English",

note = "2nd Edible Soft Matter Conference, ESM ; Conference date: 11-07-2022 Through 13-07-2022",

}

Can transglutaminase improve meat analogue structures? Extensive rheological analysis of transglutaminase treatment on pea protein and mung bean protein. / Schlangen, M.; Ribberink, M.A.; Taghian Dinani, S. et al.

2022. Poster session presented at 2nd Edible Soft Matter Conference, Wageningen, Netherlands.

Research output: Contribution to conference › Poster › Academic