Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4983927 | Food Hydrocolloids | 2017 | 41 Pages |
Abstract
138Transglutaminase-induced crosslinks did not influence the dynamics of salts between serum and micelles of skim milk but enhanced the micellar stability by reducing the extent of micellar disruption upon addition of ethylenediaminetetraacetic acid.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Elisa Lam, Carl Holt, Pat Edwards, Ian McKinnon, Don Otter, Na Li, Yacine Hemar,