Laccase cross-linking of sonicated α-Lactalbumin improves physical and oxidative stability of CLA oil in water emulsion
2020 · Ultrasonics Sonochemistry · 24 citations
https://doi.org/10.1016/j.ultsonch.2020.105365
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28
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850
Citations
16
h-index
21
i10-index
Ruijie Shi is an academic researcher from Minzu University of China. The author has contributed to research in topics: Proteins in Food Systems & Microencapsulation and Drying Processes & Protein Hydrolysis and Bioactive Peptides. The author has an h-index of 16, co-authored 24 publications.
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