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- Xu, Yiqing, et al. Show all 5 Authors
- Journal of the science of food and agriculture 2019 v.99 no.4 pp. 1820-1827
- casein; coagulation; gelation; gels; micelles; microscopy; microstructure; protein-glutamine gamma-glutamyltransferase; rennet; renneting; rheology; skim milk; soymilk; spectroscopy; storage modulus; water content
- ... BACKGROUND: Protein gels made from cow milk and soymilk can yield products of exceptional value. Transglutaminase (TG) affect rennet‐induced gelation of proteins, and improves the functionality of the final products. In this paper, TG and rennet were added to skim milk and soymilk mixtures simultaneously, and the rennet‐induced coagulation was studied. Diffusing wave spectroscopy and rheology meas ...