Stability of Casein Micelles Cross-Linked by Transglutaminase-Reference-Cited by-同舟云学术

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Stability of Casein Micelles Cross-Linked by Transglutaminase

Published:2006-06 Issue:6 Volume:89 Page:1906-1914
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Smiddy M.A.,Martin J.-E.G.H.,Kelly A.L.,de Kruif C.G.,Huppertz T.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference47 articles.

1. Equilibrium ultracentrifugation and light scattering of sodium lauryl sulphate and dodecyltrimethylammonium bromide solutions;Anacker;J. Phys. Chem.,1964

2. Fixation of bovine casein micelles for chromatography on controlled pore glass;Anderson;J. Dairy Res.,1984

3. Particle size changes and casein solubilisation in high-pressure-treated skim milk;Anema;Food Hydrocoll.,2005

4. Separation of casein aggregates cross-linked by colloidal calcium-phosphate from bovine casein micelles by high-performance gel chromatography in the presence of urea;Aoki;J. Dairy Res.,1986

5. Absorption and scattering of light by colloidal particles;Bohren,2004

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1. Transglutaminase Crosslinked Milk Protein Concentrate and Micellar Casein Concentrate: Impact on the Functionality of Imitation Mozzarella Cheese Manufactured on a Small Scale Using a Rapid Visco Analyzer;Foods;2024-08-27

2. Transglutaminase in dairy processing;Transglutaminase;2024

3. Transglutaminase cross-linking on dairy proteins: Functionalities, patents, and commercial uses;International Dairy Journal;2023-08

4. Disruption of casein micelles by calcium sequestering salts: From observations to mechanistic insights;International Dairy Journal;2023-07

5. Influence of enzymatic cross-linking on the apparent viscosity and molecular characteristics of casein micelles at neutral and acidic pH;Food Hydrocolloids;2023-05

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