NDLI: Characteristics of Sodium Caseinate- and Soy Protein Isolate-Stabilized Emulsion-Gels Formed by Microbial Transglutaminase

Content Provider	Scilit
Author	Lee, Hyun A. Choi, Seung J. Moon, Tae W.
Copyright Year	2006
Description	Journal: Journal of food science
Related Links	https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1750-3841.2006.00110.x
Ending Page	C357
Page Count	6
Starting Page	C352
e-ISSN	17503841
DOI	10.1111/j.1750-3841.2006.00110.x
Journal	Journal of food science
Issue Number	6
Volume Number	71
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2006-08-01
Access Restriction	Open
Subject Keyword	Journal: Journal of food science Energy and Fuel Technology Aroma Compounds Emulsion Gels Microbial Transglutaminase Sodium Caseinate Soy Protein Isolate
Content Type	Text
Resource Type	Article

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Characteristics of Sodium Caseinate- and Soy Protein Isolate-Stabilized Emulsion-Gels Formed by Microbial Transglutaminase