Modification of fermented whey protein concentrates: Impact of sequential ultrasound and TGase cross-linking-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Modification of fermented whey protein concentrates: Impact of sequential ultrasound and TGase cross-linking

Published:2023-01 Issue: Volume:163 Page:112158
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Gantumur Munkh-Amgalan,Hussain Muhammad,Li Jinzhe,Hui Mizhou,Bai Xi,Sukhbaatar Narantuya,Li Jinpeng,Chen Wei,Hou Juncai,Jiang Zhanmei

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Crosslinking of whey protein by transglutaminase;Aboumahmoud;Journal of Dairy Science,1990

2. pH-stability and thermal properties of microbial transglutaminase-treated whey protein isolate;Agyare;Journal of Agricultural and Food Chemistry,2010

3. The effect of fats in whey protein isolate powder;Ahmad;Drying Technology,2013

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

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

Cited by 26 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fabrication and characterization of novel TGase-mediated glycosylated whey protein isolate nanoparticles for curcumin delivery;Food Chemistry;2024-12

2. Development and characterization of functional beverage based on soursop (Annona muricata L.), inulin, and whey powders;Applied Food Research;2024-12

3. Seven sour substances enhancing characteristics and stability of whey protein isolate emulsion and its heat-induced emulsion gel under the non-acid condition;Food Research International;2024-09

4. Characteristics of the Mixed Yogurt Fermented from Cow–Soy Milk in the Presence of Transglutaminase;Foods;2024-07-03

5. Analytical approaches for assessing protein structure in protein-rich food: A comprehensive review;Food Chemistry: X;2024-06

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3