Synergistic effect of microfluidization and transglutaminase cross-linking on the structural and oil–water interface functional properties of whey protein concentrate for improving the thermal stability of nanoemulsions-Reference-Cited by-同舟云学术

Synergistic effect of microfluidization and transglutaminase cross-linking on the structural and oil–water interface functional properties of whey protein concentrate for improving the thermal stability of nanoemulsions

Published:2023-05 Issue: Volume:408 Page:135147
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Yufeng,Sun Yi,Meng Yueli,Liu Shulai,Ding Yicheng,Zhou Xuxia^ORCID,Ding Yuting^ORCID

Funder

National Natural Science Foundation of China

Zhejiang Province Basic Public Welfare Research Program

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Sequential ultrasound and transglutaminase treatments improve functional, rheological, and textural properties of whey protein concentrate;Ahmadi;Innovative Food Science & Emerging Technologies,2017

2. Combination of microwave heating and transglutaminase cross-linking enhances the stability of limonene emulsion carried by whey protein isolate;Bilawal;Food Bioscience,2022

3. The lipid digestion behavior of oil-in-water Pickering emulsions stabilized by whey protein microgels of various rigidities;Chen;Food Hydrocolloids,2022

4. Characterization of edible films from whey proteins treated with heat, ultrasounds and/or transglutaminase. Application in cheese slices packaging. Food Packaging and Shelf;Cruz-Diaz;Life,2019

5. Heat stability and rheology of high-calorie whey protein emulsion: Effects of calcium ions;Du;Food Hydrocolloids,2021

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