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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |