Rheological properties of acid gels prepared from pressure- and transglutaminase-treated skim milk

Food Hydrocolloids

Volumn 19, Issue 5, 2005, Pages 879-887

  Anema, Skelte G ^a,c,d   Lauber, Sabine ^a   Lee, Siew Kim ^a,d   Henle, Thomas ^b   Klostermeyer, Henning ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

^c MASSEY UNIVERSITY   (New Zealand)

^d FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Acid gels; Pressure treatment; Rheological properties; Transglutaminase

Indexed keywords

ACID; ALMAGATE; CASEIN; LACTONE; MILK PROTEIN; PROTEIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ACIDIFICATION; ACIDITY; ARTICLE; CROSS LINKING; FOOD ANALYSIS; FOOD PROCESSING; GEL; GELATION; HEAT; HEAT TREATMENT; HYDROSTATIC PRESSURE; HYPERBARISM; MILK; PH; PRESSURE; WHEY;

EID: 17444362230     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.12.001     Document Type: Article

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