Laccase-catalysed cross-linking of a yoghurt-like model system made from skimmed milk with added food-grade mediators

International Dairy Journal

Volumn 49, Issue , 2015, Pages 89-94

  Struch, Marlene ^a   Linke, Diana ^a   Mokoonlall, Aryama ^b   Hinrichs, Jörg ^b   Berger, Ralf G ^a  

^a LEIBNIZ UNIVERSITY HANNOVER   (Germany)

^b UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

ELASTICITY; ENZYME ACTIVITY; LACTIC ACID; PROTEINS; VISCOELASTICITY;

DYNAMIC OSCILLATIONS; ELASTIC PROPERTIES; FERMENTED FOODS; POST PROCESSING; SHEAR SENSITIVITY; STRUCTURAL LOSS; TEXTURAL CHARACTERISTIC; VISCOELASTIC PROPERTIES;

ENZYMES;

EID: 84930959264     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2015.04.002     Document Type: Article

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