The Use of Trisodium Citrate to Improve the Textural Properties of Acid-Induced, Transglutaminase-Treated Micellar Casein Gels

In this study, the effect of trisodium citrate on the textural properties and microstructure of acid-induced, transglutaminase-treated micellar casein gels was investigated. Various concentrations of trisodium citrate (0 mmol/L, 10 mmol/L, 20 mmol/L, and 30 mmol/L) were added to micellar casein disp...

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Detalles Bibliográficos
Autores principales: Li, Hongliang, Yang, Chang, Chen, Chong, Ren, Fazheng, Li, Yuan, Mu, Zhishen, Wang, Pengjie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6100453/
https://www.ncbi.nlm.nih.gov/pubmed/29973558
http://dx.doi.org/10.3390/molecules23071632

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6100453/
https://www.ncbi.nlm.nih.gov/pubmed/29973558
http://dx.doi.org/10.3390/molecules23071632

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