Crosslinking enzymes as tools for structure engineering of milk protein based foods

Martina Lille, Dilek Ercili Cura, Riitta Partanen, Pirkko Forssell, Raija Lantto, Kaisa Poutanen, Johanna Buchert

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientific

Original languageEnglish
Title of host publicationProceedings of the 5th International Symposium on Food Rheology and Structure
Pages396-399
Publication statusPublished - 2009
MoE publication typeB3 Non-refereed article in conference proceedings
Event5th International Symposium on Food Rheology and Structure - Zurich, Switzerland
Duration: 15 Jun 200918 Jun 2009

Conference

Conference5th International Symposium on Food Rheology and Structure
CountrySwitzerland
CityZurich
Period15/06/0918/06/09

Keywords

  • crosslinking enzymes
  • milk proteins
  • gel
  • emulsion
  • foam

Cite this

Lille, M., Ercili Cura, D., Partanen, R., Forssell, P., Lantto, R., Poutanen, K., & Buchert, J. (2009). Crosslinking enzymes as tools for structure engineering of milk protein based foods. In Proceedings of the 5th International Symposium on Food Rheology and Structure (pp. 396-399) https://isfrs.agrl.ethz.ch/isfrs/proc_2009/396-399.pdf