Foaming and physicochemical properties of casein micelles cross-linked by transglutaminase

Casanova, Federico (PI)
Nogueira Silva, Naaman F. (Project Participant)
de Carvalho, Antonio F. (Project Coordinator)
Trindade, Laise (Other)

National Food Institute
Research group for Food Production Engineering

Description

The aim of this study is to investigate on the foaming properties of casein micelles and casein micelles cross-linked by transglutaminase at different pH values.

Status	Active
Effective start/end date	01/02/2019 → 31/07/2020

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