Transglutaminase, glucono-δ-lactone, and citric acid–induced whey protein isolation–milk fat emulsion gel embedding lutein and its application in processed cheese-Reference-Cited by-同舟云学术

Transglutaminase, glucono-δ-lactone, and citric acid–induced whey protein isolation–milk fat emulsion gel embedding lutein and its application in processed cheese

Published:2023-10 Issue:10 Volume:106 Page:6635-6645
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Li Hongjuan^ORCID,Zhang Yumeng^ORCID,Liu Tingting,Zhang Leilei^ORCID,Li Mengfan^ORCID,Li Hongbo^ORCID,Li Dan,Wang Xiaopeng,Yu Jinghua^ORCID

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference43 articles.

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5. Characterization and embedding potential of bovine serum albumin cold-set gel induced by glucono-δ-lactone and sodium chloride;Chen;Food Hydrocoll.,2019

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