Transglutaminase treatment of thermally and high pressure processed milk: Effects on the properties and storage stability of set yoghurt
Author:
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference44 articles.
1. Rheological properties of acid gels prepared from pressure and transglutaminase-treated skim milk;Anema;Food Hydrocolloids,2005
2. Yoghurt gel formation by means of enzymatic protein cross-linking during microbial fermentation;Boenisch;Food Hydrocolloids,2007
3. Transglutaminase cross-linking of milk proteins and impact on yoghurt gel properties;Boenisch;International Dairy Journal,2007
4. Effect of the protein addition on the structure of set style and stirred yoghurt with and without the use of transglutaminase;Cancino;Desalination,2006
5. Transglutaminase catalyzed reactions: Impact on food applications;de Jong;Journal of Food Science,2002
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