Transglutaminase-induced cross-linking and glucosamine conjugation of casein and some functional properties of the modified product

International Dairy Journal

Volumn 21, Issue 4, 2011, Pages 198-205

  Jiang, Shu Juan ^a   Zhao, Xin Huai ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ACYL DONORS; APPARENT VISCOSITY; EVALUATION RESULTS; FOAMING PROPERTIES; FOOD PROTEINS; FUNCTIONAL PROPERTIES; IMPROVED SOLUBILITY; MICROBIAL TRANSGLUTAMINASE; MODIFIED PRODUCTS; MOLAR RATIO; SDS-PAGE ANALYSIS; SURFACE HYDROPHOBICITY; TRANSGLUTAMINASES;

EMULSIFICATION; GLUCOSAMINE;

CASEIN;

BOVINAE;

EID: 79951514973     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2010.12.004     Document Type: Article

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