Effects of Laccase and Transglutaminase on the Physicochemical and Functional Properties of Hybrid Lupin and Whey Protein Powder (vol 13, 2090, 2024)

被引：0
|
作者：
Santoso, Teguh [1 ,2 ]
Ho, Thao M. [3 ,4 ]
Vinothsankar, Geerththana [1 ,2 ]
Jouppila, Kirsi [3 ]
Chen, Tony [1 ,2 ]
Owens, Adrian [1 ,2 ]
Lazarjani, Masoumeh Pourseyed [2 ]
Farouk, Mustafa M. [5 ]
Colgrave, Michelle L. [6 ,7 ]
Otter, Don [8 ]
Kam, Rothman [1 ,2 ]
Le, Thao T. [1 ,2 ]
机构：
[1] Auckland Univ Technol, AUT Ctr Future Foods, Auckland 1010, New Zealand
[2] Auckland Univ Technol, Sch Sci, Auckland 1010, New Zealand
[3] Univ Helsinki, Dept Food & Nutr, POB 66, Helsinki 00014, Finland
[4] Univ Helsinki, Helsinki Inst Sustainabil Sci HELSUS, POB 65, Helsinki 00014, Finland
[5] Agresearch Ltd, Grasslands Res Ctr, Food Technol & Proc Smart Foods & Bioprod, Palmerston North 4440, New Zealand
[6] CSIRO Agr & Food, 306 Carmody Rd, St Lucia, Qld 4067, Australia
[7] Edith Cowan Univ, Australian Res Council Ctr Excellence Innovat Pept, Sch Sci, Joondalup, WA 6027, Australia
[8] DEO Dairy Consulting, Marton 4787, New Zealand
来源：
FOODS | 2024年 / 13卷 / 22期
关键词：
D O I：
10.3390/foods13223679
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页数：2
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