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Unaided efficient transglutaminase cross-linking of whey proteins strongly impacts the formation and structure of protein alginate particles.
Madsen, Mikkel; Khan, Sanaullah; Kunstmann, Sonja; Aachmann, Finn L; Ipsen, Richard; Westh, Peter; Emanuelsson, Cecilia; Svensson, Birte.
Affiliation
  • Madsen M; Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.
  • Khan S; Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.
  • Kunstmann S; Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.
  • Aachmann FL; Norwegian Biopolymer Laboratory (NOBIPOL), Department of Biotechnology and Food Science, NTNU Norwegian University of Science and Technology, N-7491 Trondheim, Norway.
  • Ipsen R; Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg, Denmark.
  • Westh P; Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.
  • Emanuelsson C; Department of Biochemistry, Lund University, 223 62 Lund, Sweden.
  • Svensson B; Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.
Food Chem (Oxf) ; 5: 100137, 2022 Dec 30.
Article in En | MEDLINE | ID: mdl-36164490
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Chem (Oxf) Year: 2022 Document type: Article Affiliation country: Denmark Country of publication: United kingdom
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Chem (Oxf) Year: 2022 Document type: Article Affiliation country: Denmark Country of publication: United kingdom