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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Detalles Bibliográficos
Autores principales: Puri, Ritika, Bot, Francesca, Singh, Upendra, O’Mahony, James A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701848/
https://www.ncbi.nlm.nih.gov/pubmed/34945697
http://dx.doi.org/10.3390/foods10123146

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701848/
https://www.ncbi.nlm.nih.gov/pubmed/34945697
http://dx.doi.org/10.3390/foods10123146

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