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Cross-linking with microbial transglutaminase: relationship between polymerisation degree and stiffness of acid casein gels

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

Contributors

Doris Jaros - , Chair of Food Engineering (Author)
Uwe Schwarzenbolz - , Chair of Food Chemistry (Author)
Norbert Raak - , Chair of Food Engineering (Author)
Jürgen Löbner - , Chair of Food Chemistry (Author)
Thomas Henle - , Chair of Food Chemistry (Author)
Harald Rohm - , Chair of Food Engineering (Author)

Details

Original language	English
Pages (from-to)	174-178
Number of pages	5
Journal	International Dairy Journal
Volume	38
Publication status	Published - 2014
Peer-reviewed	Yes

Keywords

Keywords

Casein Gelbildung