Author:
Raak Norbert,Rohm Harald,Jaros Doris
Publisher
Springer International Publishing
Reference113 articles.
1. Abbate RA, Raak N, Boye S et al (2019) Asymmetric flow field flow fractionation for the investigation of caseins cross-linked by microbial transglutaminase. Food Hydrocoll 92:117–124
2. Akal HC, Koçak C, Özer HB (2018) Transglutaminase applications in dairy technology. In: Öztürkoğlu Budak Ş, Akal HC (eds) Microbial cultures and enzymes in dairy technology, 1st edn. IGI Global, Hershey, pp 152–181
3. Alexander M, Dalgleish DG (2006) Dynamic light scattering techniques and their applications in food science. Food Biophys 1:2–13
4. Ando H, Adachi M, Umeda K et al (1989) Purification and characteristics of a novel transglutaminase derived from microorganisms. Agric Biol Chem 53:2613–2617
5. Anema SG, de Kruif CG (2012) Lactoferrin binding to transglutaminase cross-linked casein micelles. Int Dairy J 26:83–87
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献