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Enzymatic deamidation softens thermal-induced whey protein gels by reducing covalent crosslinking and aggregate size

Lai Wei; Serene Maher Husseini; Claire Constantin; Kwan-Mo You; Jan Ilavsky; Owen Griffith Jones; Rafael Jimenez-Flores; Andrea M. Liceaga; Da Chen
Food Hydrocolloids · Vol. 184 · pp. 113315 · 2026
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Abstract

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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-09-01
Publication Year2026
Volume184
Pages113315
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2026.113315
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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