Fabrication and characteristics of porcine plasma protein cold-set gel: Influence of the aggregates produced by glucono-δ-lactone acidification on microbial transglutaminase catalysis-Reference-Cited by-同舟云学术

Fabrication and characteristics of porcine plasma protein cold-set gel: Influence of the aggregates produced by glucono-δ-lactone acidification on microbial transglutaminase catalysis

Published:2021-06 Issue: Volume:115 Page:106597
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhang Yu,Yuan Jiang-lan,Fan Chao,Yan Ping,Kang Xu

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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5. Heat-induced denaturation, aggregation and gelation of whey proteins;Brodkorb,2016

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