Rotational Thromboelastometry for Characterising Acid-Induced Gelation of Cross-Linked Casein

Rotational thromboelastometry (ROTEM), a method for the clinical characterisation of blood clot formation and fibrinolysis, has been applied to study the acid-induced gelation of cross-linked casein. The results were compared to those from small amplitude oscillatory shear (SAOS) experiments that we...

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Veröffentlicht in:	Food biophysics 2015-03, Vol.10 (1), p.25-29
Hauptverfasser:	Raak, Norbert, Gehrisch, Siegmund, Rohm, Harald, Jaros, Doris
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidification Analytical Chemistry Biological and Medical Physics Biophysics blood Blood clots casein Chemistry Chemistry and Materials Science crosslinking fibrinolysis firmness Food Science gelation gels gluconolactone Original Article Oscillators protein-glutamine gamma-glutamyltransferase reconstituted milk rheometry storage modulus
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