Enzymatic characterization of transglutaminase from Streptomyces mobaraensis DSM 40587 in high salt and effect of enzymatic cross-linking of yak milk proteins on functional properties of stirred yogurt

Application of Microbial Transglutaminase and Functional Ingredients for the Healthier Low-Fat/Salt Meat Products: A Review

(2012) Hong-Chul Lee et al.   Korean Journal for Food Science of Animal Resources

Effect of using transglutaminase on physical, chemical and sensory properties of set-type yoghurt

(2011) Tuba Şanlı et al.   FOOD HYDROCOLLOIDS

Mechanical and Water-Holding Properties and Microstructures of Soy Protein Isolate Emulsion Gels Induced by CaCl2, Glucono-δ-lactone (GDL), and Transglutaminase: Influence of Thermal Treatments before and/or after Emulsification

(2011) Chuan-He Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Short communication: Fatty acid profile of yak milk from the Qinghai-Tibetan Plateau in different seasons and for different parities

(2011) H.N. Liu et al.   JOURNAL OF DAIRY SCIENCE

Comparison of quality characteristics of full fat and low fat paneer developed from yak milk

(2010) GURUNATHAN KANDEEPAN et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

The influence of transglutaminase treatment on functional properties of set yoghurt

(2009) ZERRıN YÜKSEL et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Stability Profile of Fatty Acids in Yak (Bos grunniens) Kidney Fat During the Initial Stages of Autoxidation

(2009) HaiRong Zhang et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Purification and characterization of a new transglutaminase from Streptomyces spp. isolated in Brazilian soil

(2009) J. Macedo et al.   New Biotechnology

Overproduction of soluble recombinant transglutaminase from Streptomyces netropsis in Escherichia coli

(2008) Yu-Jen Yu et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Impact of the acidification process, hydrocolloids and protein fortifiers on the physical and sensory properties of frozen yogurt

(2008) CHRISTOS SOUKOULIS et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Gross composition and nutrient profiles of Chinese yak (Maiwa) milk

(2008) Qinghai Sheng et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physical properties of yoghurt manufactured with milk whey and transglutaminase

(2008) C. Gauche et al.   LWT-FOOD SCIENCE AND TECHNOLOGY