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Structural mechanisms leading to improved water retention in acid milk gels by use of transglutaminase

Dilek Ercili-Cura, Martina E. Lille, David Legland, Sébastien Gaucel, Kaisa S Poutanen, Riitta Partanen, Raija Lantto

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Key concepts: Chemistry, Syneresis, Water retention, Skimmed milk, Rheology, Tissue transglutaminase, Chromatography, Chemical engineering

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Structural mechanisms leading to improved water retention in acid milk gels by use of transglutaminase — Research Paper | ScholarLens