Transglutaminase cross-linking kinetics of sodium caseinate is changed after emulsification

A. Macierzanka, F. Bordron, N. M. Rigby, E. N. Clare Mills, Martina Lille, Kaisa Poutanen, A. R. Mackie

    Research output: Contribution to journalArticleScientificpeer-review

    40 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)843-850
    JournalFood Hydrocolloids
    Issue number5
    Publication statusPublished - 2011
    MoE publication typeA1 Journal article-refereed


    • Enzymatic cross-linking
    • emulsion
    • food structuring
    • sodium caseinate
    • caseins

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