Accessibility of transglutaminase to induce protein crosslinking in gelled food matrices - Influence of network structure

LWT

Volumn 75, Issue , 2017, Pages 271-278

  Grossmann, Lutz ^a   Wefers, Daniel ^b   Bunzel, Mirko ^b   Weiss, Jochen ^a   Zeeb, Benjamin ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

Author keywords

Accessibility; Alginate; Crosslinking; Filled hydrogel beads; Transglutaminase

Indexed keywords

ALGINATE; AMMONIA; BLENDING; CHLORINE COMPOUNDS; CROSSLINKING; EMULSIFICATION; ENZYMES; GELATION; HYDROGELS; PORE SIZE;

ACCESSIBILITY; CASEINATE-STABILIZED EMULSIONS; ENZYMATIC CROSSLINKING; ENZYME ACCESSIBILITY; HYDROGEL BEADS; MICROBIAL TRANSGLUTAMINASE; PROTEIN CROSSLINKING; TRANSGLUTAMINASES;

OSTWALD RIPENING;

EID: 84986296959     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.09.005     Document Type: Article

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