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Original Articles

Effect of Transglutaminase on Physicochemical Properties of Set-style Yogurt

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Pages 196-205 | Received 01 Nov 2006, Accepted 18 Feb 2007, Published online: 04 Mar 2008

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Xiao Hu, Mouming Zhao, Laihao Li, Bao Yang, Xianqing Yang, Haiyan Wang & Jiaoyan Ren. (2014) Emulsifying Properties of Cross-Linking Between Proteins Extracted from Cold/Hot Pressed Peanut Meal and Hydrolysed Fish (Decapterus Maruadsi) Proteins. International Journal of Food Properties 17:8, pages 1750-1762.
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Sy-Yu Shiau & Yung-Ho Chang. (2013) Instrumental Textural and Rheological Properties of Raw, Dried, and Cooked Noodles with Transglutaminase. International Journal of Food Properties 16:7, pages 1429-1441.
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Articles from other publishers (21)

Selda Bulca, Burcu Güvenç, Mehmet Çelebi & Mürüvvet Abbak. (2023) The effect of microbial transglutaminase and two different starter cultures on goat milk yogurt. European Food Research and Technology 249:8, pages 2029-2043.
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Ming Li, Lei Feng, Yayuan Xu, Meimei Nie, Dajing Li, Cunshan Zhou, Zhuqing Dai, Zhongyuan Zhang & Min Zhang. (2023) Rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides. Food Chemistry 414, pages 135702.
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Ziteng Lian, Sai Yang, Xinhui Peng, Xiaohong Tong, Mengmeng Wang, Shicheng Dai, Tingting Zhu, Huan Wang & Lianzhou Jiang. (2023) pH-Shifting combined with ultrasound treatment of emulsion-filled β-conglycinin gels as β-carotene carriers: Effect of emulsion concentration on gel properties. Ultrasonics Sonochemistry 95, pages 106412.
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Selda Bulca, Fahriye Umut & Atakan Koç. (2022) The influence of microbial transglutaminase on camel milk yogurt. LWT 160, pages 113339.
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Dingyang Lv, Penglong Zhang, Fusheng Chen & Lijun Yin. (2022) Effects of emulsion concentration on the physicochemical properties of wheat bran arabinoxylan-soy protein isolate emulsion-filled gels used as β-carotene carriers. LWT 153, pages 112498.
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Marina Hovjecki, Zorana Miloradovic, Nemanja Mirkovic, Ana Radulovic, Predrag Pudja & Jelena Miocinovic. (2021) Rheological and textural properties of goat's milk set‐type yoghurt as affected by heat treatment, transglutaminase addition and storage. Journal of the Science of Food and Agriculture 101:14, pages 5898-5906.
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Yi Pan, Xiao-Min Li, Ran Meng, Bao-Cai Xu & Bao Zhang. (2021) Investigation of the Formation Mechanism and Curcumin Bioaccessibility of Emulsion Gels Based on Sugar Beet Pectin and Laccase Catalysis. Journal of Agricultural and Food Chemistry 69:8, pages 2557-2563.
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Sümeyra AYDEMİR & Zübeyde ÖNER. (2020) Farklı Konsantrasyonlarda Spirulina platensis Eklenmiş Yoğurtların Kimyasal ve Mikrobiyolojik ÖzellikleriPhysical and Chemical Properties of Spirulina platensis Added Yoghurts in Different Concentrations. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi 24:3, pages 553-565.
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Lovaine Duarte, Carla Roberta Matte, Cristiano Valim Bizarro & Marco Antônio Záchia Ayub. (2019) Review transglutaminases: part II—industrial applications in food, biotechnology, textiles and leather products. World Journal of Microbiology and Biotechnology 36:1.
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Małgorzata Ziarno & Dorota Zaręba. (2019) The effect of the addition of microbial transglutaminase before the fermentation process on the quality characteristics of three types of yogurt. Food Science and Biotechnology 29:1, pages 109-119.
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J Sumarmono, T Setyawardani & A H D Rahardjo. (2019) Yield and Processing Properties of Concentrated Yogurt Manufactured from Cow’s Milk: Effects of Enzyme and Thickening Agents. IOP Conference Series: Earth and Environmental Science 372:1, pages 012064.
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Liping Feng, Xin Jia, Qiaomei Zhu, Yan Liu, Jinlong Li & Lijun Yin. (2019) Investigation of the mechanical, rheological and microstructural properties of sugar beet pectin /soy protein isolate-based emulsion-filled gels. Food Hydrocolloids 89, pages 813-820.
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Shengnan Shao, Xue Shen & Mingruo Guo. (2018) Zinc-loaded whey protein nanoparticles prepared by enzymatic cross-linking and desolvation. International Journal of Food Science & Technology 53:9, pages 2205-2211.
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Seyed Mohammad Taghi Gharibzahedi & Ioannis S. Chronakis. (2018) Crosslinking of milk proteins by microbial transglutaminase: Utilization in functional yogurt products. Food Chemistry 245, pages 620-632.
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H. Ceren Akal, Celalettin Koçak & H. Barbaros Özer. 2018. Microbial Cultures and Enzymes in Dairy Technology. Microbial Cultures and Enzymes in Dairy Technology 152 181 .
Hadiseh Zand-Rajabi & Ashkan Madadlou. (2016) Citric acid cross-linking of heat-set whey protein hydrogel influences its textural attributes and caffeine uptake and release behaviour. International Dairy Journal 61, pages 142-147.
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Jacek Domagała, Dorota Najgebauer-Lejko, Ilona Wieteska-Śliwa, Marek Sady, Monika Wszołek, Genowefa Bonczar & Magda Filipczak-Fiutak. (2016) Influence of milk protein cross-linking by transglutaminase on the rennet coagulation time and the gel properties. Journal of the Science of Food and Agriculture 96:10, pages 3500-3507.
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Zhen-Ling Luo & Xin-Huai Zhao. (2015) Caseinate-gelatin and caseinate-hydrolyzed gelatin composites formed via transglutaminase: chemical and functional properties. Journal of the Science of Food and Agriculture 95:14, pages 2981-2988.
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Rana Soleymanpuori, Ashkan Madadlou, Fariba Zeynali & Asghar Khosrowshahi. (2014) Enzymatic cross-linking of soy proteins within non-fat set yogurt gel. Journal of Dairy Research 81:3, pages 378-384.
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J. Domagała, M. Wszołek, A.Y. Tamime & B. Kupiec-Teahan. (2013) The effect of transglutaminase concentration on the texture, syneresis and microstructure of set-type goat's milk yoghurt during the storage period. Small Ruminant Research 112:1-3, pages 154-161.
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Hatice Şanlıdere Aloğlu & Zübeyde Öner. (2013) The effect of treating goat's milk with transglutaminase on chemical, structural, and sensory properties of labneh. Small Ruminant Research 109:1, pages 31-37.
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