pH-Stability and Thermal Properties of Microbial Transglutaminase-Treated Whey Protein Isolate
Author:
Affiliation:
1. Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison, Wisconsin 53706
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf903530d
Reference37 articles.
1. Nutritional and Functional Characteristics of Whey Proteins in Food Products
2. Denaturation and aggregation processes in thermal gelation of whey proteins resolved by differential scanning calorimetry
3. Manufacture and Use of Dairy Protein Fractions
4. Sensory Properties of Meal Replacement Bars and Beverages Made from Whey and Soy Proteins
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