Effect of Cation, Sodium or Potassium, on Casein Hydration and Fat Emulsification during Imitation Cheese Manufacture and Post-Manufacture Functionality

M.* El-Bakry; E. Duggan; E.D. O'Riordan; M. O'Sullivan

Effect of Cation, Sodium or Potassium, on Casein Hydration and Fat Emulsification during Imitation Cheese Manufacture and Post-Manufacture Functionality

M.* El-Bakry, E. Duggan, E.D. O'Riordan, M. O'Sullivan

Research output: Contribution to journal › Article › Research

Original language	English
Pages (from-to)	-
Journal	Lebensmittelwissenschaft und Technologie (LWT)-Food Science and Technology
Publication status	Published - 1 Jan 2011

Cite this

@article{325d4f29670849849bf085d0e3836129,

title = "Effect of Cation, Sodium or Potassium, on Casein Hydration and Fat Emulsification during Imitation Cheese Manufacture and Post-Manufacture Functionality",

author = "M.* El-Bakry and E. Duggan and E.D. O'Riordan and M. O'Sullivan",

year = "2011",

month = jan,

day = "1",

language = "English",

pages = "--",

}

Effect of Cation, Sodium or Potassium, on Casein Hydration and Fat Emulsification during Imitation Cheese Manufacture and Post-Manufacture Functionality. / El-Bakry, M.*; Duggan, E.; O'Riordan, E.D.; O'Sullivan, M.

In: Lebensmittelwissenschaft und Technologie (LWT)-Food Science and Technology, 01.01.2011, p. -.

Research output: Contribution to journal › Article › Research