Gelation mechanism of milk as influenced by temperature and pH; studied by the use of transglutaminase cross-linked casein micelles

Journal of Dairy Science

Volumn 86, Issue 5, 2003, Pages 1556-1563

  Vasbinder, A J ^a   Rollema, H S ^a   Bot, A ^b   De Kruif, C G ^a,c  

^a NIZO FOOD RESEARCH   (Netherlands)

^b UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^c UTRECHT UNIVERSITY   (Netherlands)

Author keywords

Casein micelle; Gelation kinetics; Serum casein; Transglutaminase

Indexed keywords

CASEIN; CROSS LINKING REAGENT; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ANIMAL; ARTICLE; CHEMISTRY; GEL; METABOLISM; MICELLE; MILK; PH; TEMPERATURE;

ANIMALS; CASEINS; CROSS-LINKING REAGENTS; GELS; HYDROGEN-ION CONCENTRATION; MICELLES; MILK; TEMPERATURE; TRANSGLUTAMINASES;

EID: 0042306605     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(03)73741-2     Document Type: Article

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