Adhesion properties of soybean protein/transglutaminase/pectin composite adhesives improved by adjusting tannic acid content
Tannic acid content is a key factor affecting the viscosity, thermal stability, and fluidity of SPI/TGase/pect in/TA (SPTTA) adhesives. This study provides a new formulation and methodology for the development of plant-based adhesives for meat products. © 2025 Society of Chemical Industry.
Authors
- Zhengqi Hao
- He Liu (ORCID: https://orcid.org/0000-0001-6285-3955)
- Shengnan Wang (ORCID: https://orcid.org/0000-0002-3923-4571)
- Ziyang Zhang (ORCID: https://orcid.org/0000-0002-0439-2481)
- Jingyi Long (ORCID: https://orcid.org/0000-0002-5745-4607)
Institutions
- Bohai University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-09-01
- DOI
- https://doi.org/10.1002/jsfa.70153
- Primary Topic
- biodegradable polymer synthesis and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Liaoning Revitalization Talents Program