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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.
Afiliación
  • 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 en En | MEDLINE | ID: mdl-36164490
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem (Oxf) Año: 2022 Tipo del documento: Article País de afiliación: Dinamarca Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem (Oxf) Año: 2022 Tipo del documento: Article País de afiliación: Dinamarca Pais de publicación: Reino Unido