Changes in physicochemical properties and gelation behaviour of caseinomacropeptide isolate by treatment with transglutaminase
Author:
Funder
Scientific and Technological Research Council of Turkey (TUBITAK)
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference29 articles.
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4. Reaction kinetics of the denaturation of whey proteins in milk;Dannenberg;Journal of Food Science,1988
5. Polymerization and gelation of whey protein isolates at low pH using transglutaminase enzyme;Eissa;Journal of Agricultural and Food Chemistry,2004
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3. Biological, functional and nutritional properties of caseinomacropeptide from sweet whey;Critical Reviews in Food Science and Nutrition;2021-11-22
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