Ashwitha Poojary

Comparative Effects of Protein Glutaminase and Transglutaminase on Fermentation-Induced Gelation of Pea, Faba Bean, and Soy Protein Isolates

Abstract Pea, faba bean, and soy protein isolates (PPI, FPI, SPI) are increasingly used as primary ingredients for developing plant-based gels for cheese and meat analogues. A major challenge is their limited functionality, including low solubility, poor emulsifying capacity, and...