Effects of high hydrostatic pressure sterilisation and thermal sterilisation combined with glutamine transaminase treatment on the properties of yoghurt-Reference-Cited by-同舟云学术

Effects of high hydrostatic pressure sterilisation and thermal sterilisation combined with glutamine transaminase treatment on the properties of yoghurt

Published:2024-02 Issue: Volume:149 Page:105808
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Liu Yixuan,Huo Chenchen,Wang Xinxuan,Liu Danyang,Liu Yujiao,Wang Xinqian,Xu Chenyu,Li Ming,Lu Dingqiang,Ren Ruijuan,Hu Zhihe

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference55 articles.

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2. Rheological properties of acid gels prepared from pressure and transglutaminase-treated skim milk;Anema;Food Hydrocolloids,2005

3. Heat-induced changes in caseins and casein micelles, including interactions with denatured whey proteins;Anema;International Dairy Journal,2021

4. High pressure processing of milk - the first 100 years in the development of a new technology;Balci;International Journal of Dairy Technology,1999

5. The effect of microbial transglutaminase enzyme and Persian gum on the characteristics of traditional kefir drink;Beirami-Serizkani;International Dairy Journal,2021

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