Cross-linking proteins by laccase: Effects on the droplet size and rheology of emulsions stabilized by sodium caseinate
Ana Carla Kawazoe Sato,Fabiana Perrechil,Antonello Costa,Rejane de Castro Santana,Rosiane Lopes Cunha-2015-06-14-Food Research International
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Keywords
RheologySodium CaseinateLaccaseChemistryChemical engineeringFood scienceMaterials scienceOrganic chemistry
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