Low temperature extrusion promotes transglutaminase cross-linking of whey protein isolate and enhances its emulsifying properties and water holding capacity-Reference-Cited by-同舟云学术

Low temperature extrusion promotes transglutaminase cross-linking of whey protein isolate and enhances its emulsifying properties and water holding capacity

Published:2022-04 Issue: Volume:125 Page:107410
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Jinpeng,Fu Jinfeng,Ma Yue,He Yanting,Fu Runxiao,Qayum Abdul,Jiang Zhanmei,Wang Lizhe

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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