Influence of ultrasound and enzymatic cross-linking on freeze-thaw stability and release properties of whey protein isolate hydrogel.

Zhao, Yanli; Yan, Mi; Xue, Shiqi; Zhang, Tiehua; Shen, Xue

Zhao, Yanli; Yan, Mi; Xue, Shiqi; Zhang, Tiehua; Shen, Xue.

Afiliação

Zhao Y; Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China.
Yan M; Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China.
Xue S; Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China.
Zhang T; Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China.
Shen X; Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China. Electronic address: shenxue417@163.com.

J Dairy Sci ; 105(9): 7253-7265, 2022 Sep.

Article em En | MEDLINE | ID: mdl-35863927

Assuntos

Hidrogéis; Transglutaminases; Animais; Congelamento; Riboflavina; Transglutaminases/metabolismo; Proteínas do Soro do Leite/química

Palavras-chave

freeze-thaw stability; high-intensity ultrasound; release property; transglutaminase; whey protein

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

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