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Effects of ultrasonic treatment on the gel properties of microbial transglutaminase crosslinked soy, whey and soy–whey proteins

Crossref DOI link: https://doi.org/10.1007/s10068-019-00583-y

Published Online: 2019-03-02

Published Print: 2019-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Cui, Qiang

Wang, Xibo

Wang, Guorong

Li, Rui

Wang, Xiaodan

Chen, Shuang

Liu, Jingnan

Jiang, Lianzhou
Funding

Funding for this research was provided by:

National Key R&D Program of China (2018YFD0400600)

National Soybean Industrial Technology System of China (CARS-04-PS28)
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Article History

Received: 24 September 2018

Revised: 26 December 2018

Accepted: 11 February 2019

First Online: 2 March 2019