Combined Use of Trisodium Citrate and Transglutaminase to Enhance the Stiffness and Water-Holding Capacity of Acidified Yak Milk Gels

Figure 5

Effects of trisodium citrate on the microstructure of acid-induced yak milk gels without ((a) 0 mmol/L⁻¹ TSC; (b) 30 mmol/L⁻¹ TSC) and with ((c) 0 mmol/L⁻¹ TSC; (d) 30 mmol/L⁻¹ TSC) mTGase.

(a)

(b)

(c)

(d)