Functional Properties of Milk Protein Concentrate and Micellar Casein Concentrate as Affected by Transglutaminase Treatment

Authors

Prafulla Salunke, South Dakota State UniversityFollow
Lloyd Metzger, South Dakota State UniversityFollow

Document Type

Article

Publication Date

4-2023

Publication Title

Food Hydrocolloids

Volume

137

Issue

108367

DOI of Published Version

10.1016/j.foodhyd.2022.108367

Recommended Citation

Salunke, Prafulla and Metzger, Lloyd, "Functional Properties of Milk Protein Concentrate and Micellar Casein Concentrate as Affected by Transglutaminase Treatment" (2023). Dairy Science and Food Science Faculty Publications: 2022 to Present. 31.
https://openprairie.sdstate.edu/dairy_pubs/31