Effect of transglutaminase-induced cross-linking of sodium caseinate on the properties of equilibrated interfaces and foams

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 344, Issue 1-3, 2009, Pages 79-85

  Partanen, Riitta ^a   Paananen, Arja ^a   Forssell, Pirkko ^a   Linder, Markus B ^a   Lille, Martina ^a   Buchert, Johanna ^a   Lantto, Raija ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Cross linking; Foam; Sodium caseinate; Surface rheology; Transglutaminase

Indexed keywords

ADSORPTION; ELASTICITY; ENZYMES; FACE RECOGNITION; HUMAN REACTION TIME; PHASE INTERFACES; PLASTICITY; RHEOLOGY; SURFACE TENSION; SYSTEM STABILITY; VISCOSITY;

CONTINUOUS PHASE; EQUILIBRIUM SURFACE TENSION; FOAM STABILITY; FOAMING ABILITY; INTERFACIAL RHEOLOGY; LIQUID DRAINAGE; REACTION TIME; SHORT REACTION TIME; SODIUM CASEINATE; SURFACE MODULUS; SURFACE RHEOLOGY; TRANSGLUTAMINASE;

SODIUM;

CASEIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ADSORPTION; ARTICLE; CONTROLLED STUDY; FLOW KINETICS; FOAM STABILITY; FOAMING; PRIORITY JOURNAL; PROTEIN CROSS LINKING; REACTION TIME; SURFACE TENSION; VISCOSITY;

EID: 67149102424     PISSN: 09277757     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.colsurfa.2009.02.004     Document Type: Article

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