Modulation of whey protein-kappa carrageenan hydrogel properties via enzymatic protein modification-Reference-Cited by-同舟云学术

Modulation of whey protein-kappa carrageenan hydrogel properties via enzymatic protein modification

Published:2018 Issue:4 Volume:9 Page:2313-2319
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Selig Michael J.¹²³⁴^ORCID,Dar B. N.⁵⁶⁷^ORCID,Kierulf Arkaye¹²³⁴,Ravanfar Raheleh¹²³⁴,Rizvi Syed S. H.¹²³⁴,Abbaspourrad Alireza¹²³⁴^ORCID

Affiliation:

1. Department of Food Science

2. Cornell University

3. Ithaca

4. USA

5. Department of Food Technology

6. IUST

7. India

Abstract

Treatment of whey protein isolate (WPI) in heated κ-carrageenan (KC) slurries with protease and/or transglutaminase modulates the appearance and strength of hydrogels formed upon cooling.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C7FO01510K

Reference18 articles.

1. Texture-modified foods for the elderly: Status, technology and opportunities

2. Fabrication methods of biopolymeric microgels and microgel-based hydrogels

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