Susceptibility of the individual caseins in reconstituted skim milk to cross-linking by transglutaminase: Influence of temperature, pH and mineral equilibria

Journal of Dairy Research

Volumn 79, Issue 4, 2012, Pages 414-421

  Hinz, Katharina ^a   Huppertz, Thom ^b   Kelly, Alan L ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Casein micelles; cross linking; micelle structure; transglutaminase

Indexed keywords

EID: 84867751658     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029912000374     Document Type: Article

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