Rheological properties of dispersions of enzymatically cross-linked apo-α-lactalbumin

Food Hydrocolloids

Volumn 56, Issue , 2016, Pages 344-351

  Saricay, Yunus ^a   Wierenga, Peter A ^a   de Vries, Renko ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Enzymatic cross linking; Gelation; Oxidative enzymes; Protein aggregates; Rheology

Indexed keywords

AGGREGATES; FOOD PRODUCTS; HYDROGELS; HYDROPHILICITY; NON NEWTONIAN FLOW; PROTEINS; RHEOLOGY; SHEAR FLOW; SHEAR THINNING; SOLS;

APPARENT VISCOSITY; CROSS LINKING; ENZYMATIC CROSS-LINKING; HORSE-RADISH PEROXIDASE; HYDROPHILIC PROTEIN; OXIDATIVE ENZYMES; PROTEIN AGGREGATES; PROTEIN CONCENTRATIONS; RHEOLOGICAL PROPERTY; SHEAR-THINNING;

GELATION;

EID: 84953887852     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.12.039     Document Type: Article

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