Gelation Properties of Whey Protein Isolate and Potato Protein Hydrolysate Composite Gel after Ultrasound and Transglutaminase Treatments

ZHANG Haowei; WU Juan; XIN Mengyao; SHI Xiaolong; CHENG Yu

doi:10.13982/j.mfst.1673-9078.2023.8.0908

Home>Articles>Gelation Properties of Whey Protein Isolate and Potato Protein Hydrolysate Composite Gel after Ultrasound and Transglutaminase Treatments

DOI: 10.13982/j.mfst.1673-9078.2023.8.0908

Gelation Properties of Whey Protein Isolate and Potato Protein Hydrolysate Composite Gel after Ultrasound and Transglutaminase Treatments

ZHANG Haowei

WU Juan

XIN Mengyao

SHI Xiaolong

CHENG Yu

Keywords：potato protein hydrolysatewhey proteinultrasoundTGasecomposite gel

Publication Date：2023-08-15

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Pages：8( 148-155 )

Modern Food Science & Technology

ISTICPKU

ISSN：1673-9078

Year, Vol.(Issue)：2023,39(8)