“…The cross‐linking reactions induced by transglutaminase provide significant alterations in the protein molecules present in food matrices, leading to their better texture, stability, gelation, emulsifying potential, and water‐binding capacity, without any negative change in the sensory or nutritional quality (Gaspar, de Góes‐Favoni, & Pedroso., 2015; Ito, Tatsukawa, Yamaguchi, Takahashi, & Yuzawa, 2018). The strength of yogurt gel added with recombinant TGase was significantly higher than that of the control group.…”