Effect of microbial transglutaminase crosslinking on the functional properties of yak caseins: a comparison with cow caseins

Heat stability of yak micellar casein as affected by heat treatment temperature and duration

(2014) Min Yang et al.   Dairy Science & Technology

Effect of succinylation on the functional properties of yak caseins: a comparison with cow caseins

(2014) Min Yang et al.   Dairy Science & Technology

The composition, size and hydration of yak casein micelles

(2013) Pengjie Wang et al.   INTERNATIONAL DAIRY JOURNAL

Influence of microbial transglutaminase cross-linking on gelation kinetics and texture of acid gels made from whole goats and cows milk

(2012) A. I. Ardelean et al.   Dairy Science & Technology

κ-Casein terminates casein micelle build-up by its “soft” secondary structure

(2012) Krisztina Nagy et al.   EUROPEAN BIOPHYSICS JOURNAL WITH BIOPHYSICS LETTERS

Transglutaminase-induced cross-linking and glucosamine conjugation of casein and some functional properties of the modified product

(2011) Shu-Juan Jiang et al.   INTERNATIONAL DAIRY JOURNAL

Improved emulsifying properties of soy proteins by acylation with saturated fatty acids

(2010) Athanasia O. Matemu et al.   FOOD CHEMISTRY

Protein composition of yak milk

(2009) Haimei Li et al.   Dairy Science & Technology

Effects of succinylation and deamidation on functional properties of oat protein isolate

(2008) Leila Mirmoghtadaie et al.   FOOD CHEMISTRY

Transglutaminase-induced cross-linking of vicilin-rich kidney protein isolate: Influence on the functional properties and in vitro digestibility

(2008) Chuan-He Tang et al.   FOOD RESEARCH INTERNATIONAL