Transglutaminase-induced crosslinking of sodium caseinate stabilized oil droplets in oil-in-water emulsions

Food Research International

Volumn 54, Issue 2, 2013, Pages 1712-1721

  Zeeb, Benjamin ^a   Beicht, Johanna ^a   Eisele, Thomas ^a   Gibis, Monika ^a   Fischer, Lutz ^a   Weiss, Jochen ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Critical concentration; Crosslinking; Droplet network; Oil in water emulsion; Protein; Transglutaminase

Indexed keywords

CROSSLINKING; EMULSIFICATION; EMULSIONS; GELS; PROTEINS; SODIUM;

CRITICAL CONCENTRATION; HIGH PRESSURE HOMOGENIZER; MICROBIAL TRANSGLUTAMINASE; OIL-IN-WATER EMULSIONS; RHEOLOGICAL MEASUREMENTS; TEXTURE PROFILE ANALYSIS; THEORETICAL CALCULATIONS; TRANSGLUTAMINASES;

DROPS;

EID: 84886992600     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.09.027     Document Type: Article

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