Cross-linking with microbial transglutaminase: Relationship between polymerisation degree and stiffness of acid casein gels

International Dairy Journal

Volumn 38, Issue 2, 2014, Pages 174-178

  Jaros, Doris ^a   Schwarzenbolz, Uwe ^a   Raak, Norbert ^a   Löbner, Jürgen ^a   Henle, Thomas ^a   Rohm, Harald ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

AGGREGATES; ENZYMES; GELS; POLYMERIZATION; POLYMERS; STIFFNESS;

ACID CASEIN; AGGREGATE SIZE; ENZYME TREATMENT; ISOPEPTIDES; MICROBIAL TRANSGLUTAMINASE; NETWORK FORMATION; PHOSPHATE BUFFERS;

CASEIN;

EID: 84904815089     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2013.10.011     Document Type: Article

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