Cross-linking with microbial transglutaminase: Relationship between polymerisation degree and stiffness of acid casein gels
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference22 articles.
1. Effect of ultra-high temperature treatment on the enzymatic cross-linking of micellar casein and sodium caseinate by transglutaminase;Bönisch;Journal of Food Science,2004
2. Inactivation of an indigenous transglutaminase inhibitor in milk serum by means of UHT-treatment and membrane separation techniques;Bönisch;International Dairy Journal,2006
3. Using crosslinking enzymes to improve textural and other properties of food;Buchert,2007
4. Localization of potential transglutaminase cross-linking sites in bovine caseins;Christensen;Journal of Agricultural and Food Chemistry,1996
5. 31P NMR spectroscopic investigations of caseins treated with microbial transglutaminase;Heber;Food Hydrocolloids,2012
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