✦ LIBER ✦

Transglutaminase cross-linking of milk proteins and impact on yoghurt gel properties

✍ Scribed by Martin P. Bönisch; Manfred Huss; Kerstin Weitl; Ulrich Kulozik

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Emulsifying Properties of Milk Proteins

✍ Merete Færgemand; Jeanette Otte; Karsten Bruun Qvist 📂 Article 📅 1998 🏛 Elsevier Science 🌐 English ⚖ 402 KB

Excessive cross-linking of caseins by mi

✍ Doris Jaros; Mandy Jacob; Clemens Otto; Harald Rohm 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 598 KB

Influence of enzymatic cross-linking on

✍ K. Hinz; T. Huppertz; U. Kulozik; A.L. Kelly 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 264 KB

Physicochemical properties and microstru

✍ Chee-Yuen Gan; Lai-Hoong Cheng; Azhar Mat Easa 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 632 KB

Assessment of Cross-Linking in Combined

✍ C.-Y. Gan; L.-H. Cheng; A.M. Easa 📂 Article 📅 2009 🏛 Institute of Food Technologists 🌐 English ⚖ 234 KB

Properties of Films Produced by Cross-li

✍ M. YILDIRIM; N.S. HETTIARACHCHY 📂 Article 📅 2008 🏛 Institute of Food Technologists 🌐 English ⚖ 216 KB