Structure modification of stirred fermented milk gel due to laccase-catalysed protein crosslinking in a post-processing step

Innovative Food Science and Emerging Technologies

Volumn 33, Issue , 2016, Pages 563-570

  Mokoonlall, Aryama ^a   Pfannstiel, Jens ^a   Struch, Marlene ^b   Berger, Ralf Günter ^b   Hinrichs, Jörg ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b LEIBNIZ UNIVERSITY HANNOVER   (Germany)

Author keywords

Fermented milks; Laccase; Post processing; Protein modification

Indexed keywords

COST ENGINEERING; DAIRIES; ENZYMES; GELS; MASS SPECTROMETRY; PROTEINS; RHEOLOGY;

CONFOCAL LASER SCANNING; ENZYMATIC MODIFICATION; INNOVATIVE APPROACHES; LACCASES; POST PROCESSING; PROTEIN MODIFICATIONS; RHEOLOGICAL PROPERTY; STRUCTURE MODIFICATION; OXIDATION ACTIVITIES;

FERMENTED MILK;

EID: 84961878117     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.10.006     Document Type: Article

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