Effects of sequential enzymatic hydrolysis and transglutaminase crosslinking on functional, rheological, and structural properties of whey protein isolate-Reference-Cited by-同舟云学术

Effects of sequential enzymatic hydrolysis and transglutaminase crosslinking on functional, rheological, and structural properties of whey protein isolate

Published:2022-01 Issue: Volume:153 Page:112415
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhang Liqiong,Xiao Qian,Wang Yong,Hu Juwu,Xiong Hua,Zhao Qiang^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

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3. Influence of transglutarninase protein cross-linking on the rennet coagulation of casein;Bonisch;Food Hydrocolloids,2008

4. Effects of fermentation by lactic acid bacteria on the antigenicity of bovine whey proteins;Bu;Journal of the Science of Food and Agriculture,2010

5. Examination of the secondary structure of proteins by deconvolved FTIR spectra;Byler;Biopolymers,1986

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