The Use of Trisodium Citrate to Improve the Textural Properties of Acid-Induced, Transglutaminase-Treated Micellar Casein Gels-Reference-Cited by-同舟云学术

The Use of Trisodium Citrate to Improve the Textural Properties of Acid-Induced, Transglutaminase-Treated Micellar Casein Gels

Published:2018-07-04 Issue:7 Volume:23 Page:1632
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Li Hongliang,Yang Chang,Chen Chong,Ren Fazheng,Li Yuan,Mu Zhishen,Wang Pengjie

Funder

Ministry of Education of the People's Republic of China

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

Link

http://www.mdpi.com/1420-3049/23/7/1632/pdf

Reference45 articles.

1. Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt

2. Transglutaminase: effect on rheological properties, microstructure and permeability of set style acid skim milk gel

3. Enzymatic Cross-Linking of Casein Facilitates Gel Structure Weakening Induced by Overacidification

4. Cross-linking with microbial transglutaminase: Isopeptide bonds and polymer size as drivers for acid casein gel stiffness

5. Cross-linking with microbial transglutaminase: Relationship between polymerisation degree and stiffness of acid casein gels

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