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Low temperature extrusion promotes transglutaminase cross-linking of whey protein isolate and enhances its emulsifying properties and water holding capacity

BiomanufacturingWhey Protein IsolateEngineeringProtein FoldingTransglutaminase Cross-linkingBiotechnologyBiochemical EngineeringLow Temperature ExtrusionProtein EngineeringFood EngineeringFood ProcessingProtein PurificationProtein RefoldingFood TechnologyBiomolecular EngineeringHealth Sciences