Effect of protein-glutaminase on the texture, rheology, microstructure and sensory properties of skimmed set-type yoghurt

已完结 10 由海蓝宝发布于 2025/11/5 15:27:49

DOI:10.1016/j.foodchem.2023.136831
作者：Jiajing Wu, Tian Dai, Rongyu Lin, Jinjin Niu, Zhen Li, Zhongyi Chang, Caifeng Jia, Chunjing Zou, Deming Jiang, Mingfei Jin, Jing Huang, Hongliang
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：The effects of enzymatic deamidation by protein-glutaminase (PG) on the texture, rheology, microstructure, and sensory properties of skimmed set-type yoghurt were studied. The proportion of

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