Isoenergic modification of whey protein structure by denaturation and crosslinking using transglutaminase

Stender, EGP, Koutina, G, Almdal, K et al. (4 more authors) (2018) Isoenergic modification of whey protein structure by denaturation and crosslinking using transglutaminase. Food & Function, 9 (2). pp. 797-805. ISSN 2042-6496

Abstract

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Authors/Creators:
Dates:
  • Published: 1 February 2018
  • Accepted: 4 January 2018
  • Published (online): 5 January 2018
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 04 Sep 2018 14:03
Last Modified: 04 Sep 2018 14:03
Status: Published
Publisher: Royal Society of Chemistry
Identification Number: https://doi.org/10.1039/C7FO01451A
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