Mineral fortification modifies physical and microstructural characteristics of milk gels coagulated by a bacterial enzymatic pool-Reference-Cited by-同舟云学术

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Mineral fortification modifies physical and microstructural characteristics of milk gels coagulated by a bacterial enzymatic pool

Published:2018-01 Issue: Volume:161 Page:296-301
ISSN:0927-7765
Container-title:Colloids and Surfaces B: Biointerfaces
language:en
Short-container-title:Colloids and Surfaces B: Biointerfaces

Author:

Lombardi Julia,Pellegrino José Manuel,Soazo Marina,Corrêa Ana Paula Folmer,Brandelli Adriano,Risso Patricia,Boeris Valeria

Funder

Universidad Nacional de Rosario

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Physical and Theoretical Chemistry,Surfaces and Interfaces,General Medicine,Biotechnology

Reference36 articles.

1. Formation and physical properties of milk protein gels;Lucey;J. Dairy Sci.,2002

2. Recent advances in milk clotting enzymes;Jacob;Int. J. Dairy Technol.,2011

3. Milk-clotting activity of enzyme extracts from sunflower and albizia seeds and specific hydrolysis of bovine k-casein;Egito;Int. Dairy J.,2007

4. New vegetal sources for milk clotting enzymes;Lopes;J. Mol. Catal. B: Enzym.,1998

5. Purification and properties of a milk-clotting enzyme produced by Penicillium oxalicum;Hashem;Bioresour. Technol.,2000

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