Transglutaminase cross-linking kinetics of sodium caseinate is changed after emulsification.

Macierzanka A., Bordron F., Rigby N. M., Mills E. N. C., Lille M., Poutanen K., Mackie A. R.. (2011)

Food Hydrocolloids, 25, 843-850

Food Hydrocolloids, 25, 843-850