Impact of Trichoderma reesei tyrosinase on rheology and microstructure of acidified milk and sodium caseinate gels

Dilek Ercili Cura, Martina Lille, Riitta Partanen, Johanna Buchert, Raija Lantto

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
Pages642-643
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

  • tyrosinase
  • transglutaminase
  • cross-linking
  • milk
  • sodium caseinate

Cite this

Ercili Cura, D., Lille, M., Partanen, R., Buchert, J., & Lantto, R. (2009). Impact of Trichoderma reesei tyrosinase on rheology and microstructure of acidified milk and sodium caseinate gels. In Proceedings of the 5th International Symposium on Food Rheology and Structure (pp. 642-643) https://isfrs.agrl.ethz.ch/isfrs/proc_2009/642-643.pdf