Transglutaminase-induced crosslinking of sodium caseinate stabilized oil droplets in oil-in-water emulsions

Benjamin Zeeb; Johanna Beicht; Thomas Eisele; Monika Gibis; Lutz Fischer; Jochen Weiß

doi:10.1016/j.foodres.2013.09.027

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Transglutaminase-induced crosslinking of sodium caseinate stabilized oil droplets in oil-in-water emulsions

Benjamin Zeeb Johanna Beicht Thomas Eisele Monika Gibis Lutz Fischer Jochen Weiß

Year: 2013 Journal: Food Research International Vol: 54 (2)Pages: 1712-1721 Publisher: Elsevier BV

DOI: 10.1016/j.foodres.2013.09.027

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Keywords:

Tissue transglutaminase Homogenizer Oil droplet Chemistry Sodium Caseinate Aqueous solution Emulsion Chemical engineering Rheology Aqueous two-phase system Chromatography Particle (ecology) Phase (matter) Diffusion Materials science Organic chemistry Enzyme Composite material

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Polysaccharides Composition and Applications

Life Sciences → Agricultural and Biological Sciences → Food Science

Pickering emulsions and particle stabilization

Physical Sciences → Materials Science → Materials Chemistry

Transglutaminase-induced crosslinking of sodium caseinate stabilized oil droplets in oil-in-water emulsions

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