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Caseinate–gelatin and caseinate‐hydrolyzed gelatin composites formed via transglutaminase: chemical and functional properties |
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| Authors: | Zhen‐Ling Luo Xin‐Huai Zhao |
| Affiliation: | 1. Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, People's Republic of China;2. Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, 150030 Harbin, People's Republic of China;3. Department of Food Science, Northeast Agricultural University, 150030 Harbin, People's Republic of China |
| Abstract: | |
| Keywords: | caseinate bovine gelatin composite transglutaminase chemical properties functional properties |