Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate
Rosemary (Rosmarinus officinalis L.) transglutaminase (RTGase) was used to cross-link whey protein isolate (WPI) and its ability to induce gelation was investigated. The rheological and textural properties of WPI were improved with RTGase treatment. Set-type yoghurts fortified with 1% WPI powder tre...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research
2017-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/pjfns.2017.67.issue-4/pjfns-2016-0020/pjfns-2016-0020.xml?format=INT |