Combination of microwave heating and transglutaminase cross-linking enhances the stability of limonene emulsion carried by whey protein isolate
Akhunzada Bilawal, Xindi Wang, Kwang-Chol Oh, Abdul Qayum, Munkh‐Amgalan Gantumur, Zhanmei Jiang, Juncai Hou
Topics & Concepts
CreamingEmulsionWhey protein isolateChemistryTissue transglutaminaseWhey proteinParticle sizeChromatographyLimoneneAdsorptionOrganic chemistryEnzymeEssential oilPhysical chemistryProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications