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Cited by 40Proteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesMilk Quality and Mastitis in Dairy Cows

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Enzymatic Coagulation of Milk

Corredig, M., Salvatore, E.·2016·Advanced Dairy Chemistry
DOI 10.1007/978-1-4939-2800-2_11
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  • Enzyme-mediated gelation utilizes enzymes such as transglutaminase, rennet and protease, which can cleave peptide bonds in protein chains, driving formation of cross-links to stabilize the gel network.

    “Enzyme‐mediated gelation utilizes a range of enzymes such as transglutaminase (TG), rennet and protease, which can cleave peptide bonds in protein chains, driving the formation of cross‐links to stabilize the gel network (Corredig and Salvatore 2016; G. Chen, Hu, et al. 2023).”

    From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as Corredig and Salvatore 2016

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Metadata

Authors
Corredig, M., & Salvatore, E.
Affiliations
  • University of Guelph (CA)
  • Sardegna Agricoltura (IT)
Corresponding author
Corredig, M.
ORCID
Venue
Advanced Dairy Chemistry
Publisher
Springer New York
Published
2016
Pages
287-307
DOI
10.1007/978-1-4939-2800-2_11
OpenAlex
W2337786917
Cited by
40
References
116
Citations by year
2026: 1 · 2025: 5 · 2024: 7 · 2023: 4 · 2022: 2 · 2021: 5 · 2020: 5 · 2018: 4 · 2017: 5 · 2016: 1
FWCI
13.35
Type
book chapter
Language
en
Open access
closed
Licence
Locations
Springer eBooks (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Protein Hydrolysis and Bioactive Peptides
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Milk Quality and Mastitis in Dairy Cows
Keywords
casein micelles, caseinomacropeptide, kappa-casein, casein micelle aggregation, gel network formation, calcium, thermal effects, high pressure, protein concentration effects, cheese production

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