✦ LIBER ✦

Emulsifying Properties of Milk Proteins Cross-linked with Microbial Transglutaminase

✍ Scribed by Merete Færgemand; Jeanette Otte; Karsten Bruun Qvist

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Transglutaminase cross-linking of milk p

✍ Martin P. Bönisch; Manfred Huss; Kerstin Weitl; Ulrich Kulozik 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 455 KB

Influence of enzymatic cross-linking on

✍ K. Hinz; T. Huppertz; U. Kulozik; A.L. Kelly 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 264 KB

Enzymatic cross-linking of ewe's milk pr

✍ José Manuel Rodriguez-Nogales 📂 Article 📅 2005 🏛 Springer 🌐 English ⚖ 753 KB

Gelation properties of salt-extracted pe

✍ Xiang Dong Sun; Susan D. Arntfield 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 495 KB

Excessive cross-linking of caseins by mi

✍ Doris Jaros; Mandy Jacob; Clemens Otto; Harald Rohm 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 598 KB

Physicochemical properties and microstru

✍ Chee-Yuen Gan; Lai-Hoong Cheng; Azhar Mat Easa 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 632 KB