Influence of microbial transglutaminase cross-linking on gelation kinetics and texture of acid gels made from whole goats and cows milk

Dairy Science and Technology

Volumn 93, Issue 1, 2013, Pages 63-71

  Ardelean, A I ^a,b   Jaros, D ^a   Rohm, H ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

^b DUNAREA DE JOS UNIVERSITY OF GALATI   (Romania)

Author keywords

Gelation; Goat milk; Microbial transglutaminase; Rheology

Indexed keywords

DAIRIES; GELATION; GELS; PROTEINS; RHEOLOGY; TEXTURES;

ELECTROPHORETIC ANALYSIS; ENZYME INACTIVATION; GLUCONO-DELTA-LACTONE; GOAT MILKS; MICROBIAL TRANSGLUTAMINASE; MICROBIAL TRANSGLUTAMINASE (MTGASE); OSCILLATORY RHEOMETRY; TRANSGLUTAMINASES;

DAIRY PRODUCTS;

EID: 84873643861     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-012-0092-3     Document Type: Article

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