Browsing Fakultet for naturvitenskap (NV) by Journals "Food Chemistry: Molecular Sciences"
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Unaided efficient transglutaminase cross-linking of whey proteins strongly impacts the formation and structure of protein alginate particles
(Peer reviewed; Journal article, 2022)There is a dogma within whey protein modification, which dictates the necessity of pretreatment to enzymatic cross-linking of β-lactoglobulin (β-Lg). Here microbial transglutaminase (MTG) cross-linked whey proteins and ...