Effects of free and encapsulated transglutaminase on the physicochemical, textural, microbial, sensorial, and microstructural properties of white cheese-Reference-Cited by-同舟云学术

Effects of free and encapsulated transglutaminase on the physicochemical, textural, microbial, sensorial, and microstructural properties of white cheese

Published:2020-05-21 Issue:7 Volume:8 Page:3750-3758
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Razeghi Fahimeh¹,Yazdanpanah Sedigheh¹^ORCID

Affiliation:

1. Department of Food Science and Technology Kazerun Branch Islamic Azad University Kazerun Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1663

Reference35 articles.

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4. Microstructural studies of probiotic bacteria-loaded alginate microcapsules using standard electron microscopy techniques and anhydrous fixation

5. Influence of transglutaminase protein cross-linking on the rennet coagulation of casein

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