Structure, stability, rheology, and texture properties of Îµ-polylysine-whey protein complexes.

Meng, Yuecheng; Xue, Qi; Chen, Jie; Li, Yanhua; Shao, Zhipeng

Meng, Yuecheng; Xue, Qi; Chen, Jie; Li, Yanhua; Shao, Zhipeng.

Afiliação

Meng Y; College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou 310018, Zhejiang, China.
Xue Q; College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou 310018, Zhejiang, China.
Chen J; College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou 310018, Zhejiang, China.
Li Y; College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou 310018, Zhejiang, China. Electronic address: liyanhua607@163.com.
Shao Z; College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou 310018, Zhejiang, China.

J Dairy Sci ; 105(5): 3746-3757, 2022 May.

Article em En | MEDLINE | ID: mdl-35282919

Assuntos

Antibacterianos; Polilisina; Animais; Reologia; Eletricidade Estática; Proteínas do Soro do Leite

Palavras-chave

gel property; interaction; Îµ-polylysine-whey protein complex

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Polilisina / Antibacterianos Limite: Animals Idioma: En Ano de publicação: 2022 Tipo de documento: Article

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