@article{acb3fc3baece40179edd3494bac630f5,
title = "Transglutaminase cross-linking kinetics of sodium caseinate is changed after emulsification",
keywords = "Enzymatic cross-linking, emulsion, food structuring, sodium caseinate, caseins",
author = "A. Macierzanka and F. Bordron and Rigby, \{N. M.\} and \{Clare Mills\}, \{E. N.\} and Martina Lille and Kaisa Poutanen and Mackie, \{A. R.\}",
year = "2011",
doi = "10.1016/j.foodhyd.2010.07.010",
language = "English",
volume = "25",
pages = "843--850",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",
number = "5",
}