Cross-linking casein micelles by a microbial transglutaminase: influence of cross-links in acid-induced gelation

By C. Schorsch, H. Carrié, I. Norton. 2000

172 citations recorded by the source corpus.

Subfields: Food Science, Pulmonary and Respiratory Medicine

View Paper: https://www.semanticscholar.org/paper/b72bc5468ea13f32498c8c29c9e11e823c353d3a

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Citations in the corpus

• Formation and physical properties of yogurt. (2010, background): “Acid-induced gelation of TGase-cross-linked casein resulted in increased gel firmness, lower permeability, finer protein networks and improved whey drainage (Færgemand and Qvist, 1997; Færgemand et al., 1999; Schorsch et al., 2000).”