Self-association of casein studied using enzymatic cross-linking at different temperatures-Reference-Cited by-同舟云学术

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Self-association of casein studied using enzymatic cross-linking at different temperatures

Published:2019-04 Issue: Volume:28 Page:89-98
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Raak Norbert,Brehm Lena,Abbate Raffaele Andrea,Henle Thomas,Lederer Albena,Rohm Harald,Jaros Doris

Funder

Deutsche Forschungsgemeinschaft

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference56 articles.

1. Asymmetric flow field flow fractionation for the investigation of caseinate cross-linked by microbial transglutaminase;Abbate;Food Hydrocolloids,2019

2. Purification and characteristics of a novel transglutaminase derived from microorganisms;Ando;Agricultural & Biological Chemistry,1989

3. Rheological properties of acid gels prepared from pressure- and transglutaminase-treated skim milk;Anema;Food Hydrocolloids,2005

4. Crosslinking food proteins for improved functionality;Buchert;Annual Review of Food Science and Technology,2010

5. Bovine β-casein has a polydisperse distribution of equilibrium micelles;Cragnell;Food Hydrocolloids,2017

Cited by 9 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. Kinetic aspects of casein micelle cross-linking by transglutaminase at different volume fractions;Food Hydrocolloids;2022-07

2. Acid-induced gelation of enzymatically cross-linked caseinates: Small and large deformation rheology in relation to water holding capacity and micro-rheological properties;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2021-06

3. Size Modulation of Enzymatically Cross-Linked Sodium Caseinate Nanoparticles via Ionic Strength Variation Affects the Properties of Acid-Induced Gels;Dairy;2021-03-08

4. Enzymatic Protein Cross-Linking in Dairy Science and Technology;Agents of Change;2021

5. Enzymatically Cross-Linked Sodium Caseinate as Techno-Functional Ingredient in Acid-Induced Milk Gels;Food and Bioprocess Technology;2020-09-15

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