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Effects of ultrasonic treatment on the gel properties of microbial transglutaminase crosslinked soy, whey and soy–whey proteins
This paper studied the influences of diverse ultrasonic power treatments on the physico-chemical properties of soy–whey mixed protein induced by microbial transglutaminase. Two groups of 15% (m/v) of protein solution-sole protein (as control group) and mixed protein were prepared and processed under...
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| Pubblicato in: | Food Sci Biotechnol |
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| Autori principali: | , , , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer Singapore
2019
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6811457/ https://ncbi.nlm.nih.gov/pubmed/31695944 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00583-y |
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