The effect of Lactobacillus delbrueckii subsp bulgaricus proteinase on properties of milk gel acidified with glucono‐δ‐lactone-Reference-Cited by-同舟云学术

The effect of Lactobacillus delbrueckii subsp bulgaricus proteinase on properties of milk gel acidified with glucono‐δ‐lactone

Published:2019-03 Issue:6 Volume:54 Page:2094-2100
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Zhang Shuang¹^ORCID,Zhang Yan¹,Li Meng¹,Luo Xue²,Xiao Ming¹,Sun Qi¹,Xie Fengying¹,Zhang Lanwei¹³

Affiliation:

1. Key Laboratory of Dairy Science Ministry of Education College of Food Science Northeast Agricultural University 600 Changjiang Road Harbin 150030 China

2. College of Food Science Shenyang Agricultural University Shenyang 110161 China

3. School of Food Science and Engineering Ocean University of China Qingdao 266100 China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Heilongjiang Province

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14113

Reference30 articles.

1. Bioanalytical evaluation of Lactobacillus delbrueckii subsp. lactis 313 cell-envelope proteinase extraction

2. Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels

3. Spectrophotometric Assay Using o-Phthaldialdehyde for Determination of Proteolysis in Milk and Isolated Milk Proteins

4. Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts

5. Effects of transglutaminase treatment on functional properties and probiotic culture survivability of goat milk yogurt

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