Isoenergic modification of whey protein structure by denaturation and crosslinking using transglutaminase - Result

Isoenergic modification of whey protein structure by denaturation and crosslinking using transglutaminase

Research output: Contribution to journal › Journal article › Research › peer-review

Emil G. P. Stender
Glykeria Koutina
Kristoffer Almdal
Hassenkam, Tue
Alan Mackie
Ipsen, Richard
Birte Svensson

Original language	English
Journal	Food & Function
Volume	9
Issue number	2
Pages (from-to)	797-805
Number of pages	9
ISSN	2042-6496
DOIs	https://doi.org/10.1039/C7FO01451A
Publication status	Published - 2018

ID: 195386355