Effect of transglutaminase on rennet-induced gelation of skim milk and soymilk mixtures-Reference-Cited by-同舟云学术

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Effect of transglutaminase on rennet-induced gelation of skim milk and soymilk mixtures

Published:2018-11-12 Issue:4 Volume:99 Page:1820-1827
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Han Yixuan¹,Mei Yuting¹,Li Kaixin¹,Xu Yiqing¹,Wang Fang¹^ORCID

Affiliation:

1. Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides, Food Science and Engineering College; Beijing University of Agriculture; Beijing P. R. China

Funder

Beijing Municipal Commission of Education Research Program

Natural Science Foundation of Beijing Municipality

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9375/fullpdf

Reference43 articles.

1. Effect of soy protein supplementation on the quality of ripening Cheddar-type cheese;Mahdy;Int J Dairy Technol,2004

2. SOY (SOYA) CHEESES

3. Changes of soybean quality during storage as related to soymilk and tofu making;Kong;J Food Sci,2008

4. Invited review: perspectives on the basis of the rheology and texture properties of cheese;Lucey;J Dairy Sci,2003

5. Rennet-induced Coagulation of Milk

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2. Gelation and Thermal Stability of Camel Milk Protein and Soy protein Blends: A Review;Food Reviews International;2024-07-23

3. Characteristics of the Mixed Yogurt Fermented from Cow–Soy Milk in the Presence of Transglutaminase;Foods;2024-07-03

4. Immobilization of transglutaminases and transglutaminase as immobilization agent;Transglutaminase;2024

5. Characterizing acidified and renneted gels with different soy milk and skim milk proportions;Food Research International;2023-10

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