Low temperature extrusion promotes transglutaminase cross-linking of whey protein isolate and enhances its emulsifying properties and water holding capacity
Jinpeng Li, Jinfeng Fu, Yue Ma, Yanting He, Runxiao Fu, Abdul Qayum, Zhanmei Jiang, Lizhe Wang
Topics & Concepts
Whey protein isolateTissue transglutaminaseExtrusionChemistryWhey proteinFood scienceWater holding capacityChromatographyEnzymeBiochemistryMaterials scienceMetallurgyProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications