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Transglutaminase Treatment of Casein Micelles: Potential and Challenges of a Targeted Pre-Fouling to Enhance Process Performance of Milk Protein Fractionation by Microfiltration

https://doi.org/10.2139/ssrn.5167334
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Membrane Fractionation of Dairy Proteins by Means of Microfiltration
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Isolation of biofunctional bovine immunoglobulin G from milk- and colostral whey with mixed-mode chromatography at lab and pilot scale
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Heat-induced gelation of casein micelles in aqueous suspensions at different pH
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Specific effect of calcium ions on thermal gelation of aqueous micellar casein suspensions
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Cheese whey protein recovery by ultrafiltration through transglutaminase (TG) catalysis whey protein cross-linking
inferredcites →https://doi.org/10.1016/j.foodhyd.2022.107603openalex-snapshot
Kinetic aspects of casein micelle cross-linking by transglutaminase at different volume fractions
inferredcites →https://doi.org/10.1016/j.foodhyd.2022.108367openalex-snapshot
Functional properties of milk protein concentrate and micellar casein concentrate as affected by transglutaminase treatment
inferredcites →https://doi.org/10.1016/j.foodhyd.2023.108927openalex-snapshot
Acid gelation functionality of casein micelles in concentrated state: Influence of calcium supplementation or chelation combined with enzymatic stabilization
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Influence of enzymatic cross-linking on milk fat globules and emulsifying properties of milk proteins
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Structure and stability of nanogel particles prepared by internal cross-linking of casein micelles
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Effect of transglutaminase-treated milk powders on the properties of skim milk yoghurt
inferredcites →https://doi.org/10.1016/j.idairyj.2016.12.009openalex-snapshot
Milk ultrafiltrate analysis by ion chromatography and calcium activity for SMUF preparation for different scientific purposes and prediction of its supersaturation
inferredcites →https://doi.org/10.1016/j.idairyj.2017.03.006openalex-snapshot
Hydration of casein micelles and caseinates: Implications for casein micelle structure
inferredcites →https://doi.org/10.1016/j.idairyj.2017.10.001openalex-snapshot
Influence of transglutaminase-induced modification of milk protein concentrate (MPC) on yoghurt texture
inferredcites →https://doi.org/10.1016/j.idairyj.2018.07.002openalex-snapshot
Mixtures of sodium caseinate and whey protein aggregates: Viscosity and acid- or salt-induced gelation
inferredcites →https://doi.org/10.1016/j.idairyj.2019.01.009openalex-snapshot
Fractionation of casein micelles and minor proteins by microfiltration in diafiltration mode. Study of the transmission and yield of the immunoglobulins IgG, IgA and IgM
inferredcites →https://doi.org/10.1016/j.idairyj.2020.104776openalex-snapshot
Impact of different aqueous phases on casein micelles: Kinetics of physicochemical changes under variation of water hardness and diafiltration conditions
inferredcites →https://doi.org/10.1016/j.idairyj.2021.105044openalex-snapshot
A novel approach for characterisation of stabilising bonds in milk protein deposit layers on microfiltration membranes
inferredcites →https://doi.org/10.1016/j.idairyj.2021.105089openalex-snapshot
Effect of changes in ionic composition induced by different diafiltration media on deposited layer properties and separation efficiency in milk protein fractionation by microfiltration
inferredcites →https://doi.org/10.1016/j.idairyj.2022.105317openalex-snapshot
Impact of transglutaminase treatment given to the skim milk before or after microfiltration on the functionality of micellar casein concentrate used in process cheese product and comparison with rennet casein
inferredcites →https://doi.org/10.1016/j.idairyj.2023.105688openalex-snapshot
Transglutaminase cross-linking on dairy proteins: Functionalities, patents, and commercial uses
inferredcites →https://doi.org/10.1016/j.idairyj.2023.105729openalex-snapshot
The Impact of Temperature on Flux, Protein Transmission and Energy Usage During Microfiltration of Skim Milk Using Polymeric Membranes
inferredcites →https://doi.org/10.1016/j.memsci.2010.12.026openalex-snapshot
Ionic strength dependence of skimmed milk microfiltration: Relations between filtration performance, deposit layer characteristics and colloidal properties of casein micelles
inferredcites →https://doi.org/10.1016/j.memsci.2015.06.007openalex-snapshot
Effect of pH, transmembrane pressure and whey proteins on the properties of casein micelle deposit layers
inferredcites →https://doi.org/10.1016/j.memsci.2016.09.036openalex-snapshot
Mechanisms of flux decline in skim milk ultrafiltration: A review
inferredcites →https://doi.org/10.1016/j.powtec.2020.08.039openalex-snapshot
Impact of temperature and high pressure homogenization on the solubility and rheological behavior of reconstituted dairy powders of different composition
inferredcites →https://doi.org/10.1016/j.procbio.2008.04.004openalex-snapshot
Crosslinking of milk whey proteins by transglutaminase
inferredcites →https://doi.org/10.1016/j.proeng.2012.08.962openalex-snapshot
Dead-end Filtration of Sponge-like Colloids: The Case of Casein Micelle
inferredcites →https://doi.org/10.1016/j.watres.2020.115558openalex-snapshot
Pre-deposited dynamic membrane filtration – A review
inferredcites →https://doi.org/10.1016/s0011-9164(02)00309-0openalex-snapshot
Concepts of industrial-scale diafiltration systems
inferredcites →https://doi.org/10.1016/s0268-005x(03)00023-7openalex-snapshot
Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels
inferredcites →https://doi.org/10.1016/s0376-7388(98)00169-0openalex-snapshot
Modeling the effect of particle size and charge on the structure of the filter cake in ultrafiltration
inferredcites →https://doi.org/10.1016/s0376-7388(99)00017-4openalex-snapshot
Critical stability conditions in crossflow microfiltration of skimmed milk: transition to irreversible deposition
inferredcites →https://doi.org/10.1017/s0022029900028648openalex-snapshot
Study of the fouling of a mineral microfiltration membrane using scanning electron microscopy and physicochemical analyses in the processing of milk
inferredcites →https://doi.org/10.1017/s0022029902005617openalex-snapshot
Influence of transglutaminase treatment on some physico-chemical properties of milk
inferredcites →https://doi.org/10.1021/bm061070mopenalex-snapshot
Biocompatible Micro-Gel Particles from Cross-Linked Casein Micelles
inferredcites →https://doi.org/10.1021/jf072400copenalex-snapshot
Surface Hydrophobicity of Physicochemically and Enzymatically Treated Milk Proteins in Relation to Techno-functional Properties
inferredcites →https://doi.org/10.1039/c2fd20022hopenalex-snapshot
Structural changes of deposited casein micelles induced by membrane filtration
inferredcites →https://doi.org/10.1051/lait:1992534openalex-snapshot
Préparation de phosphocaséinate natif par microfiltration sur membrane
inferredcites →https://doi.org/10.1051/lait:2005028openalex-snapshot
Influence of transglutaminase treatment on properties of micellar casein and products made therefrom
inferredcites →https://doi.org/10.1051/rnd:2005030openalex-snapshot
The minerals of milk
inferredcites →https://doi.org/10.1111/1471-0307.12860openalex-snapshot
Compositional analysis of dairy side streams and assessment of their applicability as diafiltration media
inferredcites →https://doi.org/10.1111/j.1365-2621.2000.tb13590.xopenalex-snapshot
Influence of NaCl and CaCl 2 on Cold‐Set Gelation of Heat‐denatured Whey Protein
inferredcites →https://doi.org/10.1146/annurev-food-022811-101214openalex-snapshot
The Structure of the Casein Micelle of Milk and Its Changes During Processing
inferredcites →https://doi.org/10.3168/jds.2011-4368openalex-snapshot
Cryo-transmission electron tomography of native casein micelles from bovine milk
inferredcites →https://doi.org/10.3168/jds.2012-6007openalex-snapshot
Serum protein removal from skim milk with a 3-stage, 3× ceramic Isoflux membrane process at 50°C
inferredcites →https://doi.org/10.3168/jds.2015-10791openalex-snapshot
Investigating cold gelation properties of recombined highly concentrated micellar casein concentrate and cream for use in cheese making
inferredcites →https://doi.org/10.3168/jds.2015-9474openalex-snapshot
Effect of soluble calcium and lactose on limiting flux and serum protein removal during skim milk microfiltration
inferredcites →https://doi.org/10.3168/jds.2021-20658openalex-snapshot
Viscosity changes and gel formation during storage of liquid micellar casein concentrates
inferredcites →https://doi.org/10.3168/jds.s0022-0302(03)73741-2openalex-snapshot
Gelation Mechanism of Milk as Influenced by Temperature and pH; Studied by the Use of Transglutaminase Cross-Linked Casein Micelles
inferredcites →https://doi.org/10.3168/jds.s0022-0302(06)72258-5openalex-snapshot
Stability of Casein Micelles Cross-Linked by Transglutaminase
inferredcites →https://doi.org/10.4018/978-1-5225-5363-2.ch009openalex-snapshot
Transglutaminase Applications in Dairy Technology
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