Improved Gel Properties of Whey Protein-Stabilized Emulsions by Ultrasound and Enzymatic Cross-Linking

Improved Gel Properties of Whey Protein-Stabilized Emulsions by Ultrasound and Enzymatic Cross-Linking

This study investigated the effects of high-intensity ultrasound (HUS) and transglutaminase pretreatment on the gelation behavior of whey protein soluble aggregate (WPISA) emulsions. HUS pretreatment and TGase-mediated cross-linking delayed the onset of gelation but significantly increased (<i>...

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Bibliographic Details
Main Authors: Yanli Zhao, Shiqi Xue, Xinyue Zhang, Tiehua Zhang, Xue Shen
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Gels
Subjects:
high-intensity ultrasound
enzymatic cross-linking
whey protein
emulsion gel
gel property
Online Access:https://www.mdpi.com/2310-2861/7/3/135

Internet

https://www.mdpi.com/2310-2861/7/3/135

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