Crosslinking of milk proteins by microbial transglutaminase: Utilization in functional yogurt products-Reference-Cited by-同舟云学术

Crosslinking of milk proteins by microbial transglutaminase: Utilization in functional yogurt products

Published:2018-04 Issue: Volume:245 Page:620-632
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gharibzahedi Seyed Mohammad Taghi,Chronakis Ioannis S.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference91 articles.

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3. Effects of dietary yoghurt on immunological and clinical parameters of rhinopathic patients;Aldinucci;European Journal of Clinical Nutrition,2002

4. The effect of treating goat’s milk with transglutaminase on chemical, structural, and sensory properties of labneh;Aloğlua;Small Ruminant Research,2013

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

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