Blar i Institutt for bioteknologi og matvitenskap på tidsskrift "Food Chemistry: Molecular Sciences"
Viser treff 1-1 av 1
-
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 ...