Influence of Transglutaminase Crosslinking on Casein Protein Fractionation during Low Temperature Microfiltration
Low temperature microfiltration (MF) is applied in dairy processing to achieve higher protein and microbiological quality ingredients and to support ingredient innovation; however, low temperature reduces hydrophobic interactions between casein proteins and increases the solubility of colloidal calc...
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| Glavni autori: | , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI AG
2021-12-01
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| Serija: | Foods |
| Teme: | |
| Online pristup: | https://www.mdpi.com/2304-8158/10/12/3146 |
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