Interfacial cross-linking of β-casein changes the structure of the adsorbed layer

Food Hydrocolloids

Volumn 32, Issue 2, 2013, Pages 271-277

  Partanen, Riitta ^a   Forssell, Pirkko ^a   Mackie, Alan ^b   Blomberg, Eva ^c,d  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b NORWICH RESEARCH PARK   (United Kingdom)

^c ROYAL INSTITUTE OF TECHNOLOGY   (Sweden)

^d INSTITUTE FOR SURFACE CHEMISTRY   (Sweden)

Author keywords

Cross linking; Interface; Rheology; Thickness; Casein

Indexed keywords

CASEIN; ELASTICITY; ENZYMES;

ADSORBED LAYERS; BUFFER SYSTEM; CROSS LINKING; LANGMUIR TROUGH; MONOLAYER STUDIES; TETRADECANE; THICKNESS; TRANSGLUTAMINASES; VISCO-ELASTIC; Β-CASEIN;

INTERFACES (MATERIALS);

EID: 84874016803     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.01.009     Document Type: Article

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