Effect of Transglutaminase Post-Treatment on the Stability and Swelling Behavior of Casein Micro-Particles

Casein microparticles are produced by flocculation of casein micelles due to volume exclusion of pectin and subsequent stabilization by film drying. Transglutaminase post-treatment alters their stability, swelling behavior, and internal structure. Untreated particles sediment due to their size and d...

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Detalles Bibliográficos
Autores principales: Gebhardt, Ronald, Khanna, Sahel, Schulte, Jann, Asaduzzaman, Md
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9570279/
https://www.ncbi.nlm.nih.gov/pubmed/36233139
http://dx.doi.org/10.3390/ijms231911837

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9570279/
https://www.ncbi.nlm.nih.gov/pubmed/36233139
http://dx.doi.org/10.3390/ijms231911837

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