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

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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 = "--",

journal = "LWT - Food Science and Technology",

issn = "0023-6438",

publisher = "Academic Press Inc.",

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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

TY - JOUR

T1 - Effect of Cation, Sodium or Potassium, on Casein Hydration and Fat Emulsification during Imitation Cheese Manufacture and Post-Manufacture Functionality

AU - El-Bakry, M.

AU - Duggan, E.

AU - O'Riordan, E.D.

AU - O'Sullivan, M.

PY - 2011/1/1

Y1 - 2011/1/1

M3 - Article

SP - -

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

ER -