Microwave-assisted cross-linking of milk proteins induced by microbial transglutaminase
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/srep39040.pdf
Reference36 articles.
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3. Rossa, P. N., de Sá, E. M. F., Burin, V. M. & Bordignon-Luiz, M. T. Optimization of microbial transglutaminase activity in ice cream using response surface methodology. LWT-Food Sci. Technol. 44, 29–34 (2011).
4. Agyare, K. K. & Damodaran, S. pH-Stability and thermal properties of microbial transglutaminase-treated whey protein isolate. J. Agric. Food Chem. 58, 1946–1953 (2010).
5. Moon, J. H., Hong, Y. H., Huppertz, T., Fox, P. F. & Kelly A. L. Properties of casein micelles cross-linked by transflutaminase. Int. J. Dairy Technol. 62, 27–32 (2009).
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