Improving the textural properties of camel milk acid gel by treatment with trisodium citrate and transglutaminase
Author:
Funder
Education Ministry of China
China Postdoctoral Science Foundation
Beijing Key Laboratory of Flavor Chemistry
Beijing Technology and Business University
Publisher
Elsevier BV
Subject
Food Science
Reference44 articles.
1. Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase;Abou-Soliman;Journal of Food Science & Technology,2017
2. Camel milk protein hydrolysates with improved technofunctional properties and enhanced antioxidant potential in in vitro and in food model systems;Al-Shamsi;Journal of Dairy Science,2018
3. Suitability of camel milk for making yogurt;Al-Zoreky;Food Science and Biotechnology,2015
4. Size distribution of casein micelles in camels' milk;Ali;Journal of Dairy Research,1985
5. Influence of microbial transglutaminase cross-linking on gelation kinetics and texture of acid gels made from whole goats and cows milk;Ardelean;Dairy Science & Technology,2013
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