Transglutaminase cross-linking kinetics of sodium caseinate is changed after emulsification

Food Hydrocolloids

Volumn 25, Issue 5, 2011, Pages 843-850

  Macierzanka, Adam ^a   Bordron, François ^b   Rigby, Neil M ^a   Mills, E N Clare ^a   Lille, Martina ^c   Poutanen, Kaisa ^c   Mackie, Alan R ^a  

^a NORWICH RESEARCH PARK   (United Kingdom)

^b UNIVERSITÉ D'ANGERS   (France)

^c VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Caseins; Emulsion; Enzymatic cross linking; Food structuring; Sodium caseinate

Indexed keywords

AMINO ACIDS; EMULSIFICATION; EMULSIONS; OILS AND FATS; PHASE INTERFACES; SODIUM;

CROSS LINKING; CROSSLINKING KINETICS; ENZYMATIC CROSS-LINKING; FOOD STRUCTURING; OIL-IN-WATER; OIL-WATER INTERFACE; SODIUM CASEINATE; TRANSGLUTAMINASES; TRIGLYCERIDE OIL; WATER EMULSION;

CASEIN;

EID: 79952533395     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.07.010     Document Type: Article

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