Effect of protein-glutaminase on the texture, rheology, microstructure and sensory properties of skimmed set-type yoghurt
Jiajing Wu, Tian Dai, Rongyu Lin, Jinjin Niu, Zhen Li, Zhongyi Chang, Caifeng Jia, Chunjing Zou, Deming Jiang, Mingfei Jin, Jing Huang, Hongliang Gao
Topics & Concepts
Food scienceRheologyChemistryMicrostructureTexture (cosmology)DeamidationSkimmed milkTasteMaterials scienceEnzymeBiochemistryComposite materialCrystallographyComputer scienceArtificial intelligenceImage (mathematics)Proteins in Food SystemsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides