Impact of acidic and basic pH on the interfacial shear rheology and foaming properties of transglutaminase cross-linked casein micelle: Structure-function relationship.
- DOI
- 10.1016/j.foodchem.2025.143384
- Published
- 2025 Jun 1
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2025.143384,
title = {Impact of acidic and basic pH on the interfacial shear rheology and foaming properties of transglutaminase cross-linked casein micelle: Structure-function relationship.},
author = {Karamoko G and Chèné C and Karoui R},
year = {2025},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2025.143384},
url = {https://doi.org/10.1016/j.foodchem.2025.143384}
}RIS
TY - JOUR TI - Impact of acidic and basic pH on the interfacial shear rheology and foaming properties of transglutaminase cross-linked casein micelle: Structure-function relationship. AU - Karamoko G AU - Chèné C AU - Karoui R PY - 2025 JO - Food chemistry DO - 10.1016/j.foodchem.2025.143384 UR - https://doi.org/10.1016/j.foodchem.2025.143384 ER -
APA
G, K., C, C., & R, K. (2025). Impact of acidic and basic pH on the interfacial shear rheology and foaming properties of transglutaminase cross-linked casein micelle: Structure-function relationship.. Food chemistry. https://doi.org/10.1016/j.foodchem.2025.143384
Source records
- pubmed · retrieved 2026-09-27T11:05:25.407Z