Rheological, gelling and emulsifying properties of a glycosylated and cross-linked caseinate generated by transglutaminase

International Journal of Food Science and Technology

Volumn 48, Issue 12, 2013, Pages 2595-2602

  Song, Chun Li ^a   Zhao, Xin Huai ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Caseinate; Cross linking; Functional properties; Glycosylation; Oligochitosan; Transglutaminase

Indexed keywords

CASEINATE; EMULSIFYING ACTIVITY INDICES; EMULSIFYING PROPERTY; EMULSION STABILITY; FUNCTIONAL PROPERTIES; MECHANICAL SPECTRUM; OLIGOCHITOSAN; TRANSGLUTAMINASES;

EMULSIFICATION; ESTERIFICATION; GELATION; GELS; GLUCOSAMINE; GLYCOSYLATION;

PROTEINS;

EID: 84886278621     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12255     Document Type: Article

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