Open Access
Whey Proteins Cross-linked by Transglutaminase or Glycated with Maltodextrin: Physicochemical Bases of the Improved Heat Stability
Wan Wang
- 01 Jan 2013
About: The article was published on 01 Jan 2013. and is currently open access. The article focuses on the topics: Maltodextrin.
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Citations
Characteristics of the bulk hydrogels made of the citric acid cross-linked whey protein microgels
TL;DR: The alteration in the properties of the final bulk hydrogels via cross-linking of the microgel building-units can be exploited for modulating and controlling the release behavior of loaded cargo within hydrogel, resulting in a more tuned application of gels as edible delivery systems.
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Transglutaminase Applications in Dairy Technology
H. Ceren Akal,Celalettin Koçak,H. Barbaros Özer +2 more
- 01 Jan 2018
TL;DR: In this article, the characteristics of microbial-origin transglutaminase (TG) as well as its mode of action and recent developments in TG applications in dairy technology are reviewed.
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Food Emulsions: Principles, Practice, and Techniques
David Julian McClements
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