Rheology of milk protein gels and protein-stabilized emulsion gels cross-linked with transglutaminase

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 6, 1996, Pages 1371-1377

  Dickinson, Eric ^a   Yamamoto, Yukiko ^a,b  

^a UNIVERSITY OF LEEDS   (United Kingdom)

^b Osaka Prefecture University   (Japan)

Author keywords

Emulsion gel; Enzymic cross linking; Lecithin Protein interaction; Rheology; Sodium caseinate; Thermal denaturation; Transglutaminase; lactoglobulin

Indexed keywords

EID: 0000001743     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf950705y     Document Type: Article

References (33)

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