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Improved Gel Properties of Whey Protein-Stabilized Emulsions by Ultrasound and Enzymatic Cross-Linking

This study investigated the effects of high-intensity ultrasound (HUS) and transglutaminase pretreatment on the gelation behavior of whey protein soluble aggregate (WPISA) emulsions. HUS pretreatment and TGase-mediated cross-linking delayed the onset of gelation but significantly increased (p < 0...

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Detalles Bibliográficos
Autores principales:	Zhao, Yanli, Xue, Shiqi, Zhang, Xinyue, Zhang, Tiehua, Shen, Xue
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8482177/ https://www.ncbi.nlm.nih.gov/pubmed/34563021 http://dx.doi.org/10.3390/gels7030135

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