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Transglutaminase crosslinking promotes physical and oxidative stability of filled hydrogel particles based on biopolymer phase separation.
Cao, Chuanai; Feng, Yangyang; Kong, Baohua; Sun, Fangda; Yang, Le; Liu, Qian.
Afiliação
  • Cao C; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Feng Y; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Kong B; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Sun F; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Yang L; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Liu Q; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China. Electronic address: liuqian@neau.edu.cn.
Int J Biol Macromol ; 172: 429-438, 2021 Mar 01.
Article em En | MEDLINE | ID: mdl-33454333
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Transglutaminases / Pectinas / Hidrogéis / Gotículas Lipídicas / Proteínas do Soro do Leite Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2021 Tipo de documento: Article País de afiliação: China
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Transglutaminases / Pectinas / Hidrogéis / Gotículas Lipídicas / Proteínas do Soro do Leite Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2021 Tipo de documento: Article País de afiliação: China