Effect of enzymatic deamidation by protein-glutaminase on the textural and microstructural properties of set yoghurt

International Dairy Journal

Volumn 36, Issue 1, 2014, Pages 1-5

  Miwa, Noriko ^a   Nio, Noriki ^a   Sonomoto, Kenji ^b  

^a AJINOMOTO CO INC   (Japan)

^b KYUSHU UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

CARBOXYL GROUPS; CASEIN MICELLES; COHESIVE FORCE; CONFOCAL LASER SCANNING MICROSCOPY; FAT CONTENTS; MICRO-STRUCTURAL PROPERTIES; PROTEIN-GLUTAMINASE; TEXTURAL ANALYSIS;

CASEIN; PROTEINS;

CHEMICAL REACTIONS;

EID: 84892463645     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2013.12.002     Document Type: Article

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