Preparation and investigation of the processing characteristics of transglutaminase cross-linked soy protein isolate–whey protein polymer-Reference-Cited by-同舟云学术

Preparation and investigation of the processing characteristics of transglutaminase cross-linked soy protein isolate–whey protein polymer

Published:2023-12-11 Issue: Volume: Page:
ISSN:2190-6815
Container-title:Biomass Conversion and Biorefinery
language:en
Short-container-title:Biomass Conv. Bioref.

Author:

Liu Shaoli,Han Xiaolei,Li Yang,Gong Jinyan,Xiao Gongnian,Aziz Tariq^ORCID,Liu Shiwang,Zhang Chi,Li He,He Guanghua,Sameeh Manal Y.,Tashkandi Manal Abdulbari

Funder

National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University

Publisher

Springer Science and Business Media LLC

Subject

Renewable Energy, Sustainability and the Environment

Link

https://link.springer.com/content/pdf/10.1007/s13399-023-05154-0.pdf

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