Work

Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions

Year: 2019

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2019.105569

Authors: Xiuping Liang, Cuicui Ma, Xiaojia Yan, Huanhuang Zeng, David Julian McClements, Xuebo Liu, Fuguo Liu

Institutions: Northwest A&F University, University of Massachusetts Amherst

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: National Natural Science Foundation of China, China Postdoctoral Science Foundation, Natural Science Foundation of Shaanxi Province, Science and Technology Directorate, Chinese Universities Scientific Fund

Awards: G180943453, G3737219124, G6324916891, EGCG交联乳铁蛋白-多糖纳米载体构建及其对姜黄素递送的协同增效机制, G7197555948, G7756259651

OpenAlex ID: W2993405327

FWCI: 15.71

Cites: 61

Cited by: 351

Related to: 10