Influence of milk protein cross-linking by transglutaminase on the rennet coagulation time and the gel properties-Reference-Cited by-同舟云学术

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Influence of milk protein cross-linking by transglutaminase on the rennet coagulation time and the gel properties

Published:2015-12-29 Issue:10 Volume:96 Page:3500-3507
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Domagała Jacek¹,Najgebauer-Lejko Dorota¹^ORCID,Wieteska-Śliwa Ilona¹,Sady Marek¹,Wszołek Monika¹,Bonczar Genowefa¹,Filipczak-Fiutak Magda¹

Affiliation:

1. Department of Animal Products Technology; Faculty of Food Technology, University of Agriculture in Krakow; Balicka 122 30-149 Krakow Poland

Funder

Ministerstwo Nauki i Szkolnictwa Wyższego

Publisher

Wiley

Subject

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

Reference44 articles.

1. Transglutaminase in dairy products: Chemistry, physics, applications;Jaros;J Texture Stud,2006

2. Crosslinking casein micelles by a microbial transglutaminase conditions for formation of transglutaminase-induced gels;Schorsch;Int Dairy J,2000

3. Transglutaminase and its use for food processing;Motoki;Trends Food Sci Technol,1998

4. Effects of transglutaminase treatment on functional properties and probiotic culture survivability of goat milk yogurt;Farnsworth;Small Rumin Res,2006

5. Properties and potential fields of application of transglutaminase preparations in dairying;Lorenzen;Bulletin IDF,1998

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5. Gastric devolution of transglutaminase-induced acid and rennet-induced casein gels using dynamic DIDGI® and static COST action INFOGEST protocols;Food Research International;2023-02

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