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Impact of acidic and basic pH on the interfacial shear rheology and foaming properties of transglutaminase

Gaoussou Karamoko1, Christine Chèné2, Romdhane Karoui1

  • 1Univ. Artois, Inra, Ulco, Univ. Lille, Yncréa, Umrt 1158 BioEcoAgro, ICV-Institut Charles Viollette, F-62300 Lens, France.

Food Chemistry
|February 22, 2025
PubMed

Keywords:
Conformational changesFoam propertiesSurface shear deformationTransglutaminase cross-linked caseinpH-shifting

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