Effects of storage temperature on the solubility of cross-linked micellar casein powders

Effects of storage temperature on the solubility of cross-linked micellar casein powders

Micellar casein powders (MCP) are added to food products to enhance their protein content and functional qualities. Enzymatic cross-linking (CL) with microbial transglutaminase (mTGase) is a promising method for improving the functional properties of MCP. Non-cross-linked (N-MCP) and enzymatically c...

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Bibliographic Details
Main Authors: Angella Velazquez-Dominguez, Manon Hiolle, Marwan Abdallah, Amandine Descamps, Guillaume Delaplace, Paulo De Sa Peixoto
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Food Chemistry Advances
Subjects:
Microbial transglutaminase
Micellar casein powders
Cross-linking
Aging
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X24000650

Internet

http://www.sciencedirect.com/science/article/pii/S2772753X24000650

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