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Effects of ultrasonic pretreatment on the structure, solubility and thermal stability of transglutaminase cross-linked black bean protein isolate

Published Online: 2025-08-20

Published Print: 2025-11

Authors

Xing, Yuejiao

San, Yue

Li, Bailiang

Zheng, Li https://orcid.org/0000-0001-9432-6957
Funding

Funding for this research was provided by:

National Key R&D Program of China (2024YFD2100305)

Academic Backbone Plan of Northeast Agricultural University (Academic Backbone Plan of Northeast Agricultural University)

Postdoctoral Project of Heilongjiang Province (LBH-TZ2320)
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Text and Data Mining valid from 2025-08-20

Version of Record valid from 2025-08-20
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Article History

Received: 7 January 2025

Accepted: 5 August 2025

First Online: 20 August 2025

Declarations

:

: The authors confirm that they have no conflicts of interest with respect to the work described in this manuscript.

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