Consequences of superfine grinding treatment on structure, physicochemical and rheological properties of transglutaminase-crosslinked whey protein isolate - Concepedia

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Consequences of superfine grinding treatment on structure, physicochemical and rheological properties of transglutaminase-crosslinked whey protein isolate

83

Citations

28

References

2019

Year

Chunyan Wang, Tianqi Li, Ling Ma, Tong Li, Haiying Yu, Juncai Hou, Zhanmei Jiang

EngineeringRheological PropertiesBiotechnologyProtein EngineeringFood EngineeringFood ProcessingFood TechnologyBiomolecular EngineeringHealth Sciences

References

	Year	Citations

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