Enhancement of rheological, textural, and sensory properties in full-fat stirred yogurt through protein-glutaminase deamidation
Deming Jiang, Junjie Xiong, Tian Dai, Mengmeng Liu, Siyi Gu, Zhongyi Chang, Yan‐Ning Niu, Chunjing Zou, Caifeng Jia, Hongliang Gao
Topics & Concepts
DeamidationRheologyFood scienceChemistryFat substituteBiochemistryEnzymeMaterials scienceComposite materialProbiotics and Fermented FoodsProteins in Food SystemsFood composition and properties