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

31 Citations (Scopus)
Original languageEnglish
Pages (from-to)843-850
JournalFood Hydrocolloids
Volume25
Issue number5
DOIs
Publication statusPublished - 2011
MoE publication typeA1 Journal article-refereed

Keywords

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

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