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Publikováno v:
Foodfunction. 10(3)
Whey protein isolate (WPI) was hydrolyzed by alcalase and trypsin for three hydrolysis degrees (DHs), followed by transglutaminase (TGase) induced cross-linking. The prepared products were measured for surface hydrophobicity and emulsifying and foami
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b91a9aca4d2e075ca51aa936db3b7121
https://pubmed.ncbi.nlm.nih.gov/30839010
https://pubmed.ncbi.nlm.nih.gov/30839010
