Related references
Note: Only part of the references are listed.Invited review: Microfiltration-derived casein and whey proteins from milk
B. G. Carter et al.
JOURNAL OF DAIRY SCIENCE (2021)
Effects of pressurized thermal processing on native proteins of raw skim milk and its concentrate
Dimuthu Bogahawaththa et al.
JOURNAL OF DAIRY SCIENCE (2021)
High concentrations of casein proteins exacerbate radical chain reactions and increase the extent of oxidative damage
Eduardo Fuentes-Lemus et al.
FOOD HYDROCOLLOIDS (2021)
Textural performance of Zea mays transglutaminase modified milk protein concentrate in stirred yoghurt
Hongbo Li et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Influence of sodium hexametaphosphate addition on the functional properties of milk protein concentrate solutions containing transglutaminase cross-linked proteins
Orla M. Power et al.
INTERNATIONAL DAIRY JOURNAL (2020)
Enzymatically Cross-Linked Sodium Caseinate as Techno-Functional Ingredient in Acid-Induced Milk Gels
Norbert Raak et al.
FOOD AND BIOPROCESS TECHNOLOGY (2020)
Study on β-Casein Depleted Casein Micelles: Micellar Stability, Enzymatic Cross-Linking, and Suitability as Nanocarriers
Anja Duerasch et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Self-association of casein studied using enzymatic cross-linking at different temperatures
Norbert Raak et al.
FOOD BIOSCIENCE (2019)
Invited review: Understanding the behavior of caseins in milk concentrates
Milena Corredig et al.
JOURNAL OF DAIRY SCIENCE (2019)
Asymmetric flow field flow fractionation for the investigation of caseins cross-linked by microbial transglutaminase
Raffaele Andrea Abbate et al.
FOOD HYDROCOLLOIDS (2019)
Production of skim milk powder by spray-drying from transglutaminase treated milk concentrates: Effects on physicochemical, powder flow, thermal and microstructural characteristics
Betul Er et al.
INTERNATIONAL DAIRY JOURNAL (2019)
Physico-chemical stability of casein micelles cross-linked by transglutaminase as a function of acidic pH
Marcio H. Nogueira et al.
FOOD STRUCTURE-NETHERLANDS (2019)
Crosslinking of milk proteins by microbial transglutaminase: Utilization in functional yogurt products
Seyed Mohammad Taghi Gharibzahedi et al.
FOOD CHEMISTRY (2018)
Caseins and their interactions that modify heat aggregation of whey proteins in commercial dairy mixtures
W. S. Liyanaarachchi et al.
INTERNATIONAL DAIRY JOURNAL (2018)
Influence of transglutaminase-induced modification of milk protein concentrate (MPC) on yoghurt texture
Lintianxiang Chen et al.
INTERNATIONAL DAIRY JOURNAL (2018)
Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products: A review
Seyed Mohammad Taghi Gharibzahedi et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Effect of partial whey protein depletion during membrane filtration on thermal stability of milk concentrates
I. R. T. Renhe et al.
JOURNAL OF DAIRY SCIENCE (2018)
Reassembling of Alkali-Treated Casein Micelles by Microbial Transglutaminase
Anja Duerasch et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications
Norbert Raak et al.
SEPARATIONS (2018)
The effect of transglutaminase treatment on the physico-chemical properties of skim milk with added ethylenediaminetetraacetic acid
Elisa Lam et al.
FOOD HYDROCOLLOIDS (2017)
Recent advances on microbial transglutaminase and dairy application
Ehab Romeih et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Purification and characterization of a high-salt-resistant microbial transglutaminase from Streptomyces mobaraensis
Mingfei Jin et al.
JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC (2016)
Heat stability of transglutaminase-treated milk
Thom Huppertz
INTERNATIONAL DAIRY JOURNAL (2014)
Alterations to the composition of casein micelles and retentate serum during ultrafiltration of skim milk at 10 and 40 °C
Dylan Z. Liu et al.
INTERNATIONAL DAIRY JOURNAL (2014)
Susceptibility of the individual caseins in reconstituted skim milk to cross-linking by transglutaminase: influence of temperature, pH and mineral equilibria
Katharina Hinz et al.
JOURNAL OF DAIRY RESEARCH (2012)
The effect of commercial sterilization regimens on micellar casein concentrates
C. M. Beliciu et al.
JOURNAL OF DAIRY SCIENCE (2012)
Transglutaminase cross-linking kinetics of sodium caseinate is changed after emulsification
Adam Macierzanka et al.
FOOD HYDROCOLLOIDS (2011)
Excessive cross-linking of caseins by microbial transglutaminase and its impact on physical properties of acidified milk gels
Doris Jaros et al.
INTERNATIONAL DAIRY JOURNAL (2010)
Crosslinking Food Proteins for Improved Functionality
Johanna Buchert et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 1 (2010)
Structure and stability of nanogel particles prepared by internal cross-linking of casein micelles
Thom Huppertz et al.
INTERNATIONAL DAIRY JOURNAL (2008)
Biocompatible micro-gel particles from cross-linked casein micelles
Thom Huppertz et al.
BIOMACROMOLECULES (2007)
Relationship between physical properties of casein micelles and rheology of skim milk concentrate
AO Karlsson et al.
JOURNAL OF DAIRY SCIENCE (2005)
Influence of transglutaminase treatment on properties of micellar casein and products made therefrom
JS Mounsey et al.
LAIT (2005)