Emulsifying properties of milk proteins cross-linked with microbial transglutaminase

International Dairy Journal

Volumn 8, Issue 8, 1998, Pages 715-723

  Færgemand, Merete ^a   Otte, Jeanette ^a   Qvist, Karsten Bruun ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

lactoglobulin; Caseinate; Cross linking; Emulsion; Stability; Transglutaminase

Indexed keywords

ALCOHOL; BETA LACTOGLOBULIN; CASEINATE; CROSS LINKING; DIFFUSION; ELASTICITY; EMULSION; FLOCCULATION; MILK PROTEIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; PROTEIN STABILITY; TETRADECENE; VISCOSITY;

EID: 0032147916     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(98)00111-3     Document Type: Article

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