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Updated: Jun 24, 2026

Measuring Enzymatic Stability by Isothermal Titration Calorimetry
08:37

Measuring Enzymatic Stability by Isothermal Titration Calorimetry

Published on: March 26, 2019

Mechanistic Insights Into Transglutaminase Crosslinking Induced Thermal Stability Enhancement in Ambient-Temperature

Yufeng Chen1,2, Qi Wang1, Siqi Lan1

  • 1Key Laboratory of Green, Low-Carbon and Efficient Development of Marine Fishery Resources, National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.

Journal of Food Science
|June 23, 2026
PubMed

Keywords:
gel structuresolidified goat yogurtthermal stabilitytransglutaminase crosslinkingwater‐holding capacity

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