Acid-induced gelation of enzymatically cross-linked caseinate in different ionic milieus

Research output: Contribution to journal › Research article › Contributed › peer-review

Contributors

Details

Original languageEnglish
Pages (from-to)43-49
JournalFood Hydrocolloids
Volume86
Publication statusPublished - 2019
Peer-reviewedYes

External IDs

Scopus 85041562387

Keywords

Keywords

  • Casein, Transglutaminase, Cross-linking, Gelation, Ionic strength