A comparative study of the influence of the content and source of β-glucan on the rheological, microstructural properties and stability of milk gel during acidification
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106486
Abstract: Abstract The aim of the study was a comprehensive, comparative study evaluating the impact of the addition level (0.125%, 0.25%, 0.5%, 1%) of highly purified β-glucans isolated from bacteria (curdlan), fungi (scleroglucan) and oats on… read more here.
Keywords: milk gel; acidification; comparative study; study ... See more keywords
Effect of milk proteins aggregation using transglutaminase and Maillard reaction on Ca2+ milk gel.
Sign Up to like & getrecommendations! Published in 2018 at "Science"
DOI: 10.24017/science.2018.1.13
Abstract: Effect of transglutaminase, Maillard reaction induced crosslinking and the combination of transglutaminase and Maillard reaction induced crosslinking between whey proteins and caseins in milk on calcium milk gel properties were investigated. Treatment of milk with… read more here.
Keywords: milk; maillard reaction; transglutaminase maillard; milk gel ... See more keywords