Chitosan oligosaccharides exerted a concentration-dependent effect for inhibiting transglutaminase-induced cross-linking of whey protein isolate and enhancing its interfacial properties and bioactivities
Fuente:
Food Research International
Publication date: 31 October 2026Source: Food Research International, Volume 242, Part 1Author(s): Fei Li, Han Wang, Mingzhang Zhao, Chenyue Hou, Zhanmei Jiang, Juncai Hou