Synergistic Effect of Heating pH and Transglutaminase on the Gelation Kinetics and Texture of Yak Skim Milk Gels

<div>Effect of transglutaminase and preheating pH on the storage modulus of acid-induced gels prepared from 0 (a), 3 (b), and 10 (c) U transglutaminase per gram proteins.</div>

Journal of Food Quality

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Figure 2

Figure 2: Synergistic Effect of Heating pH and Transglutaminase on the Gelation Kinetics and Texture of Yak Skim Milk Gels 