Edible Coating from Enzymatically Reticulated Whey Protein-Pectin to Improve Shelf Life on Roasted Peanuts

by Giovanna Rossi-Márquez, María Helguera, Manuel Briones, Cristian Aarón Dávalos-Saucedo, Prospero Di Pierro
Published 2021-03-01

Application of Transglutaminase Crosslinked Whey Protein–Pectin Coating Improves Egg Quality and Minimizes the Breakage and Porosity of Eggshells

by Cristian Aarón Dávalos-Saucedo, Giovanna Rossi-Márquez, Carlos Regalado-González, Maritza Alonzo-Macías, Prospero Di Pierro
Published 2018-11-01