Enzymatic cross-linking of pea and whey proteins to enhance emulsifying and encapsulation properties
Woojeong Kim, Yong Wang, Qianyu Ye, Yin Yao, Cordelia Selomulya
Topics & Concepts
Whey proteinEmulsionChemistryWhey protein isolatePea proteinTissue transglutaminaseEnzymeMilk proteinFood scienceChromatographyBiochemistryProteins in Food SystemsMicroencapsulation and Drying ProcessesMuscle metabolism and nutrition