UF-white Soft Cheese Cross-linked by Rosemary Transglutaminase
نویسندگان
چکیده
منابع مشابه
Lactoferrin binding to transglutaminase cross-linked casein micelles
Casein micelles in skim milk were either untreated (untreated milk) or were cross-linked using transglutaminase (TGA-milk). Added lactoferrin (LF) bound to the casein micelles and followed Langmuir adsorption isotherms. The adsorption level was the same in both milks and decreased the micellar zeta potential, indicating charge neutralization and the formation of complex coacervate-type interact...
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ژورنال
عنوان ژورنال: International Journal of Dairy Science
سال: 2016
ISSN: 1811-9743
DOI: 10.3923/ijds.2017.64.72