Concentration-triggered liquid-to-solid transition of sodium caseinate suspensions as a function of temperature and enzymatic cross-linking

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

Contributors

Details

Original languageEnglish
Article number105464
JournalFood Hydrocolloids
Volume101
Publication statusPublished - 2020
Peer-reviewedYes

External IDs

Scopus 85073941572

Keywords

Keywords

  • Milk protein, Transglutaminase, Cross-linking, Phase transition, Soft material, Field flow fractionation