Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues

Hebishy, E; Nagarajah, J; Thompson, LS; Shennan, S; Best, L; Ajayi, OM; Iheozor-Ejiofor, P; Tucker, N; Onarinde, BA

Hebishy, E (通讯作者)，Univ Lincoln, Coll Sci, Ctr Excellence Agrifood Technol, Natl Ctr Food Mfg, Holbeach PE12 7FJ, Spalding, England.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2022; 75 (1): 201

Abstract

The aim of this study was to evaluate the impact of microbial transglutaminase (TGase) at different concentrations (0, 2.5 and 7.5 units/g (U/g) prote......

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