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Recent advances on microbial transglutaminase and dairy application
Abstract Background Microbial transglutaminase (MTGase) is an enzyme widely known to
modify food proteins. MTGase is capable of forming both inter-and intra-molecular …
modify food proteins. MTGase is capable of forming both inter-and intra-molecular …
Transglutaminase cross-linking on dairy proteins: Functionalities, patents, and commercial uses
Microbial transglutaminase (mTGase) is a known enzyme capable of modifying the structure
of proteins through the formation of cross-linking, resulting in protein polymerisation. Milk …
of proteins through the formation of cross-linking, resulting in protein polymerisation. Milk …
Textural and organoleptic properties of fat-free buffalo yogurt as affected by polydextrose
The demand for functional, nutraceutical and low calories dairy products has grown in recent
decades. The effects of using different concentrations of polydextrose (1.5%, 3%, and 5%) …
decades. The effects of using different concentrations of polydextrose (1.5%, 3%, and 5%) …
Enzymatically cross-linked skim milk powder: Enhanced rheological and functional properties
Enzymatically cross-linking milk proteins by microbial transglutaminase (MTGase) is a
promising strategy in develo** and promoting desired multi-functional properties of dairy …
promising strategy in develo** and promoting desired multi-functional properties of dairy …
Effects of microbial transglutaminase levels on donkey cheese production
AG D'Alessandro, G Martemucci… - Journal of Dairy …, 2021 - cambridge.org
Microbial transglutaminase (MTGase) is an enzyme widely used in the dairy sector to
improve the functional properties of protein-based products via the formation of a network …
improve the functional properties of protein-based products via the formation of a network …
Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues
E Hebishy, J Nagarajah, LS Thompson… - … Journal of Dairy …, 2022 - Wiley Online Library
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) protein) using different cooking times …
different concentrations (0, 2.5 and 7.5 units/g (U/g) protein) using different cooking times …