Synergistic effect of microfluidization and transglutaminase cross-linking on the structural and oil–water interface functional properties of whey protein concentrate for improving the thermal stability of nanoemulsions
Yufeng Chen, Yi Sun, Yueli Meng, Shulai Liu, Yicheng Ding, Yicheng Ding, Xuxia Zhou, Yuting Ding, Yuting Ding
Topics & Concepts
Whey proteinEmulsionThermal stabilityChemistryChemical engineeringTissue transglutaminaseWhey protein isolateChromatographyFood scienceBiochemistryEnzymeOrganic chemistryEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesPickering emulsions and particle stabilization