Effects of varying time/temperature-conditions of pre-heating and enzymatic cross-linking on techno-functional properties of reconstituted dairy ingredients

Food Research International

Volumn 40, Issue 6, 2007, Pages 700-708

  Lorenzen, P Chr ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Dairy ingredients; Functional properties; Heat treatment; Protein cross linking; Transglutaminase

Indexed keywords

CROSSLINKING; ENZYME KINETICS; HEATING; PROTEINS; THERMAL EFFECTS;

PROTEIN CROSSLINKING; SODIUM CASEINATE; TRANSGLUTAMINASE; WATER-HOLDING CAPACITY (WHC);

DAIRY PRODUCTS;

EID: 34247580129     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2006.12.001     Document Type: Article

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