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

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