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- W3010912796 endingPage "110025" @default.
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- W3010912796 abstract "Abstract The main purpose of this work was to investigate the impact of high-pressure homogenization pressure (HPHP, 0–120 MPa for 5 cycles) on physicochemical, emulsifying and foaming properties of TGase-induced whey protein isolate (WPI). Initially, the results of SDS-PAGE and size exclusion chromatography (SEC) showed that the molecular polymers of TGase-induced WPI could be formed with HPHP ranging from 0 to 120 MPa, compared with WPI. Furthermore, particle size and free amino groups of TGase-induced WPI reduced after HPHP pretreatment, whereas its surface hydrophobicity and solubility remarkably increased (P" @default.
- W3010912796 created "2020-03-23" @default.
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- W3010912796 date "2020-10-01" @default.
- W3010912796 modified "2023-10-16" @default.
- W3010912796 title "Characterization of TGase-induced whey protein isolate: Impact of HPHP pretreatment" @default.
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- W3010912796 doi "https://doi.org/10.1016/j.jfoodeng.2020.110025" @default.
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