Caseinate-gelatin and caseinate-hydrolyzed gelatin composites formed via transglutaminase: Chemical and functional properties

Journal of the Science of Food and Agriculture

Volumn 95, Issue 14, 2015, Pages 2981-2988

  Luo, Zhen Ling ^a   Zhao, Xin Huai ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Bovine gelatin; Caseinate; Chemical properties; Composite; Functional properties; Transglutaminase

Indexed keywords

CASEIN; EMULSIFYING AGENT; EMULSION; GELATIN; HYDROXYPROLINE; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ANIMAL; BOVINE; CHEMISTRY; CONFOCAL MICROSCOPY; EMULSION; FOOD HANDLING; HUMAN; HYDROLYSIS; METABOLISM; VISCOSITY;

ANIMALS; CASEINS; CATTLE; EMULSIFYING AGENTS; EMULSIONS; FOOD HANDLING; GELATIN; HUMANS; HYDROLYSIS; HYDROXYPROLINE; MICROSCOPY, CONFOCAL; TRANSGLUTAMINASES; VISCOSITY;

EID: 84942890467     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7042     Document Type: Article

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