Incorporation of whey proteins into cheese curd by using transglutaminase-Reference-Cited by-同舟云学术

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Incorporation of whey proteins into cheese curd by using transglutaminase

Published:2003-12-01 Issue:3 Volume:38 Page:289
ISSN:0885-4513
Container-title:Biotechnology and Applied Biochemistry
language:
Short-container-title:Biotechnol. Appl. Biochem.

Author:

Cozzolino Anna,Di Pierro Prospero,Mariniello Loredana,Sorrentino Angela,Masi Paolo,Porta Raffaele

Publisher

Wiley

Subject

Process Chemistry and Technology,Drug Discovery,Applied Microbiology and Biotechnology,Biomedical Engineering,Molecular Medicine,General Medicine,Bioengineering,Biotechnology

Cited by 65 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

1. Probiotics in the Sourdough Bread Fermentation: Current Status;Fermentation;2023-01-20

2. Microbiological transglutaminase: Biotechnological application in the food industry;Open Life Sciences;2023-01-01

3. THE EFFECT OF ADDING MICROBIAL TRANSGLUTAMINASE ENZYME TO CHEESE MILK ON THE QUALITY OF HALLOUMI-LIKE CHEESE MADE FROM RECOMBINED SKIMMED MILK POWDER;Egyptian Journal of Chemistry;2022-11-14

4. Functional and physiochemical properties of the yoghurt modified by heat lactosylation and microbial transglutaminase cross‐linking of milk proteins;Food Science & Nutrition;2022-10-21

5. Possible inhibitory effect of microbial transglutaminase on the formation of biogenic amines during Trappist cheese ripening;Food Additives & Contaminants: Part A;2022-01-27

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