Improving the gel properties of transgenic microbial transglutaminase cross-linked soybean-whey mixed protein by ultrasonic pretreatment

Author:

Cui Qiang,Wang Guorong,Gao Da,Wang Lin,Zhang Anqi,Wang Xibo,Xu Ning,Jiang Lianzhou

Funder

National Soybean Industrial Technology System of China

Open Project of Key Laboratory of Dairy Science Ministry of Education

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

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4. Combined acid- and rennet induced gelation of a mixed soya milke cow’s milk system;Grygorczyk;Int. J. Food Sci. Technol.,2013

5. Physico-chemical changes in heat treated micellar casein-Soy protein mixtures;Cosmin;LWT-Food Sci. Technol.,2013

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