Cross-linking proteins by laccase: Effects on the droplet size and rheology of emulsions stabilized by sodium caseinate.
作者： ACK Sato , FA Perrechil , AAS Costa , RC Santana , RL Cunha
DOI: 10.1016/J.FOODRES.2015.06.010
关键词: Rheology 、 Ferulic acid 、 Emulsion 、 Chromatography 、 Laccase 、 Oil droplet 、 Viscosity 、 Casein 、 Chemistry 、 Soybean oil
摘要: … promoted by the action of the laccase and ferulic acid. … laccase also showed polydisperse droplet size distribution with some secondary peaks and a slight increase in mean droplet size …
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