Properties of casein micelles cross-linked by transglutaminase
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2008.00442.x/fullpdf
Reference35 articles.
1. pH-induced dissociation of bovine casein micelles. I. Analysis of liberated caseins;Dalgleish;Journal of Dairy Research,1988
2. Variation in the protein composition of bovine casein micelles and serum casein in relation to micellar size and milk temperature;Davies;Journal of Dairy Research,1983
3. Enzymic crosslinking as a tool for food colloid rheology control and interfacial stabilisation;Dickinson;Trends in Food Science and Technology,1997
4. Transglutaminase: effect on instrumental and sensory texture of set style yoghurt;Faergemand;Milchwissenschaft,1999
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