The Effect of Transglutaminase on Rheology and Texture of Fermented Milk Products

Journal of Texture Studies

Volumn 44, Issue 2, 2013, Pages 160-168

  Iličić, Mirela D ^a   Milanović, Spasenija D ^a   Carić, Marijana D ^a   Vukić, Vladimir R ^a   Kanurić, Katarina G ^a   Ranogajec, Marjan I ^a   Hrnjez, Dajana V ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Milk fermentation; Rheology; Starters; Texture; Transglutaminase

Indexed keywords

AMINO ACID RESIDUES; PASTEURIZED MILK; RHEOLOGICAL ANALYSIS; RHEOLOGICAL PROPERTY; SHEAR-THINNING BEHAVIOR; TECHNOLOGICAL PARAMETERS; TEXTURAL CHARACTERISTIC; TRANSGLUTAMINASES;

AMINO ACIDS; CASEIN; CONTINUOUS CELL CULTURE; ELASTICITY; PROTEINS; RHEOLOGY; SCANNING ELECTRON MICROSCOPY; STARTERS; TEXTURES;

FERMENTED MILK;

EID: 84875805451     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12008     Document Type: Article

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