Influence of ultrasound and enzymatic cross-linking on freeze-thaw stability and release properties of whey protein isolate hydrogel

Influence of ultrasound and enzymatic cross-linking on freeze-thaw stability and release properties of whey protein isolate hydrogel

ABSTRACT: This study investigated the effect of ultrasound and enzymatic cross-linking on the freeze-thaw (FT) stability and release properties of whey protein isolate hydrogels. We evaluated the FT stability by the changes in the microstructure, riboflavin retention, syneresis, water holding capaci...

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Bibliographic Details
Main Authors: Yanli Zhao, Mi Yan, Shiqi Xue, Tiehua Zhang, Xue Shen
Format: Article
Language:English
Published: Elsevier 2022-09-01
Series:Journal of Dairy Science
Subjects:
whey protein
high-intensity ultrasound
transglutaminase
freeze-thaw stability
release property
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030222003940

Internet

http://www.sciencedirect.com/science/article/pii/S0022030222003940

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