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Properties of yoghurt treated with microbial transglutaminase and exopolysaccharides

  • Published:2023-09 Issue: Volume:144 Page:105701
  • ISSN:0958-6946
  • Container-title:International Dairy Journal
  • language:en
  • Short-container-title:International Dairy Journal

Author:

Marhons Štěpán,Hyršlová Ivana,Stetsenko Veronika,Jablonská Eva,Veselý Martin,Míchová Hana,Čurda Ladislav,Štĕtina Jiří

Funder

Ministry of Education Youth and Sports of the Czech Republic

Ministerstvo Zemědělství

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference39 articles.

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

2. 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

3. Improvement of enzymatic cross-linking of casein micelles with transglutaminase by glutathione addition;Bönisch;International Dairy Journal,2007

4. Effect of sea buckthorn (Hippophae rhamnoides l.) mousse on properties of probiotic yoghurt;Brodziak;Applied Sciences,2021

5. Localization of potential transglutaminase cross-linking sites in bovine caseins;Christensen;Journal of Agricultural and Food Chemistry,1996

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