ArticleFood chemistry. Molecular sciences2022
Unaided efficient transglutaminase cross-linking of whey proteins strongly impacts the formation and structure of protein alginate particles.
Article in Food chemistry. Molecular sciences, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed.
- Impact of Whey Protein on the Physico-Mechanical Properties of Alginate Dialdehyde Scaffolds and Cell Adhesion for Cultivated Meat Applications.Food hydrocolloids · 2026Article
- Next-generation probiotic delivery: Engineering complex coacervation systems for targeted gut release and bioactive synergy.Current research in food science · 2026Review
- Functional Hydrogels in Food Applications: A Review of Crosslinking Technologies, Encapsulation Trends, and Emerging Challenges.Polymers · 2025Review
- Whey Protein Isolate and β-Lactoglobulin-Modified Alginate Hydrogel Scaffolds Enhance Cell Proliferation for Cultivated Meat Applications.Foods (Basel, Switzerland) · 2025Article
- Binary Alginate-Whey Protein Hydrogels for Antioxidant Encapsulation.Antioxidants (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
There is a dogma within whey protein modification, which dictates the necessity of pretreatment to enzymatic cross-linking of β-lactoglobulin (β-Lg). Here microbial transglutaminase (MTG) cross-linked whey proteins and β-Lg effectively in 50 mM NaHCO
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Registered trials
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