The Use of Trisodium Citrate to Improve the Textural Properties of Acid-Induced, Transglutaminase-Treated Micellar Casein Gels

In this study, the effect of trisodium citrate on the textural properties and microstructure of acid-induced, transglutaminase-treated micellar casein gels was investigated. Various concentrations of trisodium citrate (0 mmol/L, 10 mmol/L, 20 mmol/L, and 30 mmol/L) were added to micellar casein disp...

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Bibliographic Details
Main Authors: Hongliang Li, Chang Yang, Chong Chen, Fazheng Ren, Yuan Li, Zhishen Mu, Pengjie Wang
Format: Article
Language:English
Published: MDPI AG 2018-07-01
Series:Molecules
Subjects:
Online Access:http://www.mdpi.com/1420-3049/23/7/1632