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Incorporated glucosamine adversely affects the emulsifying properties of whey protein isolate polymerized by transglutaminase.
Chen, Lin; Ullah, Niamat; Li, Chenyi; Hackman, Robert M; Li, Zhixi; Xu, Xinglian; Zhou, Guanghong; Feng, Xianchao.
Afiliação
  • Chen L; College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
  • Ullah N; College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
  • Li C; College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
  • Hackman RM; College of Agricultural and Environmental Sciences, University of California, Davis, 1 Shields Avenue, Davis 95616.
  • Li Z; College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
  • Xu X; Laboratory of Meat Processing and Quality Control of Ministry of Education, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
  • Zhou G; Laboratory of Meat Processing and Quality Control of Ministry of Education, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
  • Feng X; College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China. Electronic address: fengxianchao1@hotmail.com.
J Dairy Sci ; 100(5): 3413-3423, 2017 May.
Article em En | MEDLINE | ID: mdl-28284699
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Proteínas do Soro do Leite / Proteínas do Leite Limite: Animals Idioma: En Ano de publicação: 2017 Tipo de documento: Article
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Proteínas do Soro do Leite / Proteínas do Leite Limite: Animals Idioma: En Ano de publicação: 2017 Tipo de documento: Article