Superfine grinding pretreatment enhances emulsifying, gel properties and in vitro digestibility of laccase-treated α-Lactalbumin-Reference-Cited by-同舟云学术

Superfine grinding pretreatment enhances emulsifying, gel properties and in vitro digestibility of laccase-treated α-Lactalbumin

Published:2022-03 Issue: Volume:157 Page:113082
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Hu Jialun,Ma Ling,Liu Xianqi,Li Hongyu,Zhang Minghan,Jiang Zhanmei,Hou Juncai

Publisher

Elsevier BV

Subject

Food Science

Reference62 articles.

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3. α-lactalbumin;Brew;Advanced Dairy Chemistry—1 Proteins,2013

4. Invitro digestibility and rheological properties of caseinates treated by an oxidative system containing horseradish peroxidase, glucose oxidase and glucose;Chang;International Dairy Journal,2012

5. Factors affecting the water-holding capacity of fibrinogen/plasma protein gels optimized by response surface methodology;Chen;Journal of Food Science,2010

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