The effect of transglutaminase concentration on the texture, syneresis and microstructure of set-type goat's milk yoghurt during the storage period

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Masao Motoki, Katsuya Seguro · Trends in Food Science & Technology · 1998 · 682 citations

Agriculture, Biochemistry, Food Science +9

TRANSGLUTAMINASE IN DAIRY PRODUCTS: CHEMISTRY, PHYSICS, APPLICATIONS

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Agriculture, Dairy Science, Food Science +17

Effect of enzymatic cross‐linking of milk proteins on functional properties of set‐style yoghurt

P. Chr. Lorenzen, Horst Neve, Andreas Mautner et al. · International Journal of Dairy Technology · 2002 · 199 citations

Agriculture, Dairy Science, Food Science +16

Physicochemical and sensory characteristics of yoghurt produced from mixtures of cows' and goats' milk

María Vargas, Maite Cháfer, Ana Albors et al. · International Dairy Journal · 2008 · 186 citations

Agriculture, Dairy Science, Food Science +12

Incorporation of microbial transglutaminase into non-fat yogurt production

Barbaros Özer, Hüseyin Avni Kırmacı, Şebnem Öztekin et al. · International Dairy Journal · 2006 · 180 citations

Agriculture, Dairy Science, Food Science +11