Effects of the Order of Transglutaminase Cross-Linking and Emulsification on the Stability and Digestion Characteristics of Limonene Emulsion Carried by Whey Protein Isolate-Reference-Cited by-同舟云学术

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Effects of the Order of Transglutaminase Cross-Linking and Emulsification on the Stability and Digestion Characteristics of Limonene Emulsion Carried by Whey Protein Isolate

Published:2022 Issue: Volume: Page:
ISSN:1556-5068
Container-title:SSRN Electronic Journal
language:en
Short-container-title:SSRN Journal

Author:

Bilawal Akhunzada,Qayum Abdul,Ishfaq Muhammad,Gantumur Munkh-Amgalan,Jiang Zhanmei,Hou Juncai

Publisher

Elsevier BV

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference49 articles.

1. Microencapsulation by Spray Drying: Influence of Emulsion Size on the Retention of Volatile Compounds;A Soottitantawat;Journal of Food Science,2003

2. ?-Potentials of casein micelles from reconstituted skim milk heated at 120 C;S G Anema;International Dairy Journal,1996

3. Altering functional attributes of proteins through cross linking by transglutaminase -A case study with whey and seed proteins;S N Anuradha;Food Research International,2009

4. The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments;S Ben-Harb;Food Hydrocolloids,2018

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