Effect of ultrasound on the structure and functional properties of transglutaminase-crosslinked whey protein isolate exposed to prior heat treatment

International Dairy Journal

Volumn 88, Issue , 2019, Pages 79-88

  Jiang, Zhanmei ^a,b   Wang, Chunyan ^a   Li, Tong ^a   Sun, Dongxue ^a   Gao, Hao ^a   Gao, Zengli ^b   Mu, Zhishen ^b  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b Dairy Research Institute Inner Mongolia Mengniu Dairy (Group) Co Ltd   (China)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSIFICATION; HEAT TREATMENT; PROTEINS; ULTRASONICS;

EMULSIFYING ACTIVITY; FUNCTIONAL INGREDIENT; FUNCTIONAL PROPERTIES; INTRINSIC FLUORESCENCE; SECONDARY STRUCTURES; THERMAL PRE-TREATMENT; ULTRASOUND TREATMENTS; WHEY PROTEIN ISOLATE;

THERMOACOUSTICS;

EID: 85054558657     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2018.08.007     Document Type: Article

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