Modified whey protein isolate gel prepared by thermal aggregation combined with transglutaminase crosslinking achieves Casein-like slow digestion in vitro and in vivo-Reference-Cited by-同舟云学术

Modified whey protein isolate gel prepared by thermal aggregation combined with transglutaminase crosslinking achieves Casein-like slow digestion in vitro and in vivo

Published:2023-03 Issue: Volume:165 Page:112573
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Leng Juncai,Wang Beibei,Li Li,Guo Lichun,Jiang Yiming,Zhou Tingyi,Liu Shuoming,Zhao Wei^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

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