Effect of protein-glutaminase on the texture, rheology, microstructure and sensory properties of skimmed set-type yoghurt-Reference-Cited by-同舟云学术

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Effect of protein-glutaminase on the texture, rheology, microstructure and sensory properties of skimmed set-type yoghurt

Published:2023-12 Issue: Volume:429 Page:136831
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wu Jiajing,Dai Tian,Lin Rongyu,Niu Jinjin,Li Zhen,Chang Zhongyi,Jia Caifeng,Zou Chunjing,Jiang Deming,Jin Mingfei,Huang Jing,Gao Hongliang

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference86 articles.

1. Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio;Behrouzain;Carbohydrate Polymers,2020

2. Transglutaminase cross-linking of milk proteins and impact on yoghurt gel properties;Boenisch;International Dairy Journal,2007

3. Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: Comparative study of the utilisation of barley beta-glucan, guar gum and inulin;Brennan;International Journal of Food Science and Technology,2008

4. Modifications of structures and functions of caseins: A scientific and technological challenge;Broyard;Dairy Science & Technology,2015

5. Rheological and microstructural properties of rennet-induced milk protein gels formed with Orchis anatolica gum;Bulut-Solak;International Dairy Journal,2015

Cited by 10 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. Engineering of protein glutaminase for highly efficient modification of fish myofibrillar protein through structure-based and computational-aided strategy;Food Chemistry;2024-12

2. The choice of probiotics affects the rheological, structural, and sensory attributes of lupin-oat-based yoghurt;Food Hydrocolloids;2024-11

3. Discovery and mechanistic analysis of a novel source protein glutaminase PG5 and its potential application;Food Chemistry;2024-11

4. Improvement of rheological and sensory properties of Lactobacillus helveticus fermented milk by prebiotics;Food Chemistry: X;2024-10

5. Functional and Mechanistic Dissection of Protein Glutaminase PG3 and Its Rational Engineering for Enhanced Modification of Myofibrillar Proteins;Journal of Agricultural and Food Chemistry;2024-09-13

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