Enzymes Exogenous to Milk in Dairy Technology | Transglutaminase-Reference-Cited by-同舟云学术

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Enzymes Exogenous to Milk in Dairy Technology | Transglutaminase

Published:2011 Issue: Volume: Page:297-300
ISSN:
Container-title:Encyclopedia of Dairy Sciences
language:
Short-container-title:

Author:

Jaros D.,Rohm H.

Publisher

Elsevier

Reference4 articles.

1. Using crosslinking enzymes to improve textural and other properties of food;Buchert,2007

2. Invited review: Transglutaminase in dairy products: Chemistry, physics, applications;Jaros;Journal of Texture Studies,2006

3. Transglutaminase: Its utilization in the food industry;Kuraishi;Food Reviews International,2001

4. Enzymatic crosslinking of dairy proteins;Lorenzen,2002

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. EFFECT OF TRANSGLUTAMINASE TREATMENTON TRANSITION OF SOLIDS FROM MILK TO CHEESE;Innovations and Food Safety;2021-08-06

2. Multicatalytic Hybrid Materials for Biocatalytic and Chemoenzymatic Cascades—Strategies for Multicatalyst (Enzyme) Co-Immobilization;Catalysts;2021-07-31

3. Goat Milk Products: Types of Products, Manufacturing Technology, Chemical Composition, and Marketing;Handbook of Milk of Non-Bovine Mammals;2017-05-23

4. Enzymes in Food Processing;Agro-Industrial Wastes as Feedstock for Enzyme Production;2016

5. Enzymatic Modification to Stabilize the Fermented Milk Drink, Doogh;Journal of Texture Studies;2015-02

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