Effect of microbial transglutaminase treatment on thermal stability and pH-solubility of heat-shocked whey protein isolate
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference28 articles.
1. Crosslinking of whey protein by transglutaminase;Abourmahmoud;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. Purification and characteristics of a novel transglutaminase derived from microorganism;Ando;Agricultural Biological Chemistry,1989
4. Sensory properties of meal replacement bars and beverages made from whey and soy proteins;Childs;Journal of Food Science,2007
5. Thermal stability and functionality of whey proteins;DeWit;Journal of Dairy Science,1990
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