Yi Sun

Zhejiang University of Technology

China

  • Zhejiang University of Technology

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Synergistic Effect of Microfluidization and Transglutaminase Cross-Linking on the Structural and Oil-Water Interface Functional Properties of Whey Protein Concentrate for Improving the Thermal Stability of Nanoemulsions

Number of pages: 29 Posted: 22 Aug 2022
Yufeng Chen, Yi Sun, Yueli Meng, Shu-Lai Liu, Yicheng Ding, Xuxia Zhou, Huawei Wu and Yuting Ding
Zhejiang University of Technology, Zhejiang University of Technology, Zhejiang University of Technology, Zhejiang University of Technology, Zhejiang University of Technology, Zhejiang University of Technology, affiliation not provided to SSRN and Zhejiang University of Technology
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Whey protein concentrate, Microfluidization, TG cross-linking, Emulsifying properties, thermal stability, Nanoemulsions