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Fabrication and characterisation of whey–pea protein‐based emulsion gels induced by transglutaminase cross‐linking.

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Bibliographic Details
Title: Fabrication and characterisation of whey–pea protein‐based emulsion gels induced by transglutaminase cross‐linking.
Authors: Li, Dan1 (AUTHOR), Li, Siyao1 (AUTHOR), Zhao, Ru1 (AUTHOR), Shen, Yi2 (AUTHOR), Yin, Fangpo3 (AUTHOR), Wang, Cuina1 (AUTHOR) wangcuina@jlu.edu.cn
Source: International Journal of Dairy Technology. Jan-Mar2025, Vol. 78 Issue 1, p1-13. 13p.
Database: Academic Search Ultimate
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ISSN:1364727X
DOI:10.1111/1471-0307.13143