Sequential preheating and transglutaminase pretreatments improve stability of whey protein isolate at pH 7.0 during thermal sterilization

Published 2012 View Full Article

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Title
Sequential preheating and transglutaminase pretreatments improve stability of whey protein isolate at pH 7.0 during thermal sterilization
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 31, Issue 2, Pages 306-316
Publisher
Elsevier BV
Online
2012-11-23
DOI
10.1016/j.foodhyd.2012.11.018

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