EDP Sciences logo
Search
Menu
All issues Lait, 85 4-5 (2005) 405-418 Article references

Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

Molecular structure and fluid properties of native and enzymatically cross-linked caseins after spray drying

Angella Velazquez-Dominguez, Marie Hennetier, Marwan Abdallah, Manon Hiolle, Fréderic Violleau, Amandine Descamps, Guillaume Delaplace and Paulo Peres De Sa Peixoto
Food Chemistry Advances 6 100879 (2025)
https://doi.org/10.1016/j.focha.2024.100879

Physical and thermal characteristics of amaranth (Amaranthus hypochondriacus) protein nanoparticles affected by ultrasound time and microbial transglutaminase

Sandra Alimi, Abolfazl Fadavi, Seyyedeh Zahra Sayyed-Alangi and Saeedeh Arabshahi Delouee
Journal of Food Measurement and Characterization 18 (5) 3391 (2024)
https://doi.org/10.1007/s11694-024-02412-1

Acid gelation functionality of casein micelles in concentrated state: Influence of calcium supplementation or chelation combined with enzymatic stabilization

Marius Reiter, Michael Reitmaier, Anna Haslbeck and Ulrich Kulozik
Food Hydrocolloids 143 108927 (2023)
https://doi.org/10.1016/j.foodhyd.2023.108927

Influence of enzymatic cross-linking on the apparent viscosity and molecular characteristics of casein micelles at neutral and acidic pH

Angella Velazquez-Dominguez, Marie Hennetier, Marwan Abdallah, Manon Hiolle, Fréderic Violleau, Guillaume Delaplace and Paulo Peres De Sa Peixoto
Food Hydrocolloids 139 108552 (2023)
https://doi.org/10.1016/j.foodhyd.2023.108552

Impact of transglutaminase treated micellar casein concentrate and milk protein concentrate on the functionality of processed cheese product slice formulations

Prafulla Salunke and Lloyd E. Metzger
Food Materials Research 3 (1) (2023)
https://doi.org/10.48130/FMR-2023-0031

Transglutaminase cross-linking on dairy proteins: Functionalities, patents, and commercial uses

Angella Velazquez-Dominguez, Manon Hiolle, Marwan Abdallah, Guillaume Delaplace and Paulo P.S. Peixoto
International Dairy Journal 143 105688 (2023)
https://doi.org/10.1016/j.idairyj.2023.105688

Functional properties of milk protein concentrate and micellar casein concentrate as affected by transglutaminase treatment

P. Salunke and L.E. Metzger
Food Hydrocolloids 137 108367 (2023)
https://doi.org/10.1016/j.foodhyd.2022.108367

Impact of transglutaminase treatment given to the skim milk before or after microfiltration on the functionality of micellar casein concentrate used in process cheese product and comparison with rennet casein

P. Salunke and L.E. Metzger
International Dairy Journal 128 105317 (2022)
https://doi.org/10.1016/j.idairyj.2022.105317

Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products—Unmelted texture

P. Salunke, C. Marella, J.K. Amamcharla, K. Muthukumarappan and L.E. Metzger
Journal of Dairy Science 105 (10) 7891 (2022)
https://doi.org/10.3168/jds.2022-21852

Influence of Transglutaminase Crosslinking on Casein Protein Fractionation during Low Temperature Microfiltration

Ritika Puri, Francesca Bot, Upendra Singh and James A. O’Mahony
Foods 10 (12) 3146 (2021)
https://doi.org/10.3390/foods10123146

Property changes of caseinate in response to its dityrosine formation induced by horseradish peroxidase, glucose oxidase and d‐glucose

Rui Li, Chun‐Hui Chang, Dan‐Dan Ma and Xin‐Huai Zhao
Journal of the Science of Food and Agriculture 100 (14) 5136 (2020)
https://doi.org/10.1002/jsfa.10562

Self-association of casein studied using enzymatic cross-linking at different temperatures

Norbert Raak, Lena Brehm, Raffaele Andrea Abbate, et al.
Food Bioscience 28 89 (2019)
https://doi.org/10.1016/j.fbio.2019.01.016

Effect of transglutaminase and acidification temperature on the gelation of reconstituted skim milk

Elisa Lam, Don Otter, Thom Huppertz, Peng Zhou and Yacine Hemar
International Dairy Journal 92 59 (2019)
https://doi.org/10.1016/j.idairyj.2019.01.006

Combined effect of transglutaminase and sodium citrate on the microstructure and rheological properties of acid milk gel

Naaman Francisco Nogueira Silva, Federico Casanova, Frédéric Gaucheron, et al.
Food Hydrocolloids 82 304 (2018)
https://doi.org/10.1016/j.foodhyd.2018.03.038

Microbial Cultures and Enzymes in Dairy Technology

H. Ceren Akal, Celalettin Koçak and H. Barbaros Özer
Advances in Medical Technologies and Clinical Practice, Microbial Cultures and Enzymes in Dairy Technology 152 (2018)
https://doi.org/10.4018/978-1-5225-5363-2.ch009

Stability of casein micelles cross-linked with genipin: A physicochemical study as a function of pH

Federico Casanova, Naaman F. Nogueira Silva, Frédéric Gaucheron, et al.
International Dairy Journal 68 70 (2017)
https://doi.org/10.1016/j.idairyj.2016.12.006

Modified properties of a glycated and cross‐linked soy protein isolate by transglutaminase and an oligochitosan of 5 kDa

Miao Fu and Xin‐Huai Zhao
Journal of the Science of Food and Agriculture 97 (1) 58 (2017)
https://doi.org/10.1002/jsfa.7682

The effect of transglutaminase treatment on the physico-chemical properties of skim milk with added ethylenediaminetetraacetic acid

Elisa Lam, Carl Holt, Pat Edwards, et al.
Food Hydrocolloids 69 329 (2017)
https://doi.org/10.1016/j.foodhyd.2017.02.002

Pre‐deamidation of soy protein isolate exerts impacts on transglutaminase‐induced glucosamine glycation and cross‐linking as well as properties of the products

Xin‐Tong Yao and Xin‐Huai Zhao
Journal of the Science of Food and Agriculture 96 (7) 2418 (2016)
https://doi.org/10.1002/jsfa.7361

Enzymatic Modification to Stabilize the Fermented Milk Drink, Doogh

Mohammad Shirkhani, Ashkan Madadlou and Asghar Khosrowshahi
Journal of Texture Studies 46 (1) 22 (2015)
https://doi.org/10.1111/jtxs.12107

Adsorption of oat proteins to air–water interface in relation to their colloidal state

Dilek Ercili-Cura, Ayaka Miyamoto, Arja Paananen, et al.
Food Hydrocolloids 44 183 (2015)
https://doi.org/10.1016/j.foodhyd.2014.09.017

Characterizing Length Scales that Determine the Mechanical Behavior of gels from Crosslinked Casein Micelles

Maaike Nieuwland, Wim G. Bouwman, Martin L. Bennink, Erika Silletti and Harmen H. J. de Jongh
Food Biophysics 10 (4) 416 (2015)
https://doi.org/10.1007/s11483-015-9399-y

Caseinate–gelatin and caseinate‐hydrolyzed gelatin composites formed via transglutaminase: chemical and functional properties

Zhen‐Ling Luo and Xin‐Huai Zhao
Journal of the Science of Food and Agriculture 95 (14) 2981 (2015)
https://doi.org/10.1002/jsfa.7042

Structural mechanisms leading to improved water retention in acid milk gels by use of transglutaminase

Dilek Ercili-Cura, Martina Lille, David Legland, et al.
Food Hydrocolloids 30 (1) 419 (2013)
https://doi.org/10.1016/j.foodhyd.2012.07.008

Innovative yoghurts: Novel processing technologies for improving acid milk gel texture

Simon M. Loveday, Anwesha Sarkar and Harjinder Singh
Trends in Food Science & Technology 33 (1) 5 (2013)
https://doi.org/10.1016/j.tifs.2013.06.007

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

A. I. Ardelean, D. Jaros and H. Rohm
Dairy Science & Technology 93 (1) 63 (2013)
https://doi.org/10.1007/s13594-012-0092-3

31P NMR spectroscopic investigations of caseins treated with microbial transglutaminase

Alexander Heber, Silvia Paasch, Claudia Partschefeld, Thomas Henle and Eike Brunner
Food Hydrocolloids 28 (1) 36 (2012)
https://doi.org/10.1016/j.foodhyd.2011.11.009

Formation and potential uses of milk proteins as nano delivery vehicles for nutraceuticals: A review

MOHAMED H ABD EL‐SALAM and SAFINAZ EL‐SHIBINY
International Journal of Dairy Technology 65 (1) 13 (2012)
https://doi.org/10.1111/j.1471-0307.2011.00737.x

Physical properties of acid milk gels: Acidification rate significantly interacts with cross-linking and heat treatment of milk

Mandy Jacob, Stefan Nöbel, Doris Jaros and Harald Rohm
Food Hydrocolloids 25 (5) 928 (2011)
https://doi.org/10.1016/j.foodhyd.2010.09.003

Influence of the addition of transglutaminase on the immunoreactivity of milk proteins and sensory quality of kefir

Barbara Wróblewska, Piotr Kołakowski, Katarzyna Pawlikowska, Agnieszka Troszyńska and Anna Kaliszewska
Food Hydrocolloids 23 (8) 2434 (2009)
https://doi.org/10.1016/j.foodhyd.2009.06.023

Properties of casein micelles cross‐linked by transglutaminase

JEONG‐HAN MOON, YOUN‐HO HONG, THOM HUPPERTZ, PATRICK F FOX and ALAN L KELLY
International Journal of Dairy Technology 62 (1) 27 (2009)
https://doi.org/10.1111/j.1471-0307.2008.00442.x

Structure and stability of nanogel particles prepared by internal cross-linking of casein micelles

Thom Huppertz and Cornelis G. de Kruif
International Dairy Journal 18 (5) 556 (2008)
https://doi.org/10.1016/j.idairyj.2007.10.009

Effects of varying time/temperature-conditions of pre-heating and enzymatic cross-linking on techno-functional properties of reconstituted dairy ingredients

P. Chr. Lorenzen
Food Research International 40 (6) 700 (2007)
https://doi.org/10.1016/j.foodres.2006.12.001

Crosslinking of casein by microbial transglutaminase and its resulting influence on the stability of micelle structure

Claudia Partschefeld, Uwe Schwarzenbolz, Sven Richter and Thomas Henle
Biotechnology Journal 2 (4) 456 (2007)
https://doi.org/10.1002/biot.200600232