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The extent of cross‐linking by microbial transglutaminase of acid casein in phosphate buffer was varied, and its consequences on the rheology of chemically acidified gels were studied. Gel formation upon acidification was measured by dynamic rheometry and in rotational experiments at a shear rate of 0.002/s. Torque development during gelation under shear, and stiffness and fracture strain of the final...
Rheological properties and microstructure of acid milk gels largely depend on the pre-treatment of the milk, including heating and enzymatic modification of the gel-forming proteins. It was the aim of our study to investigate the impact of the acidification rate on gels which were produced from milk reconstituted from powder containing casein cross-linked by microbial transglutaminase (mTGase), and...
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