Mild Enzyme-Induced Gelation Method for Nanoparticle Stabilization: Effect of Transglutaminase and Laccase Cross-Linking-Reference-Cited by-同舟云学术

Mild Enzyme-Induced Gelation Method for Nanoparticle Stabilization: Effect of Transglutaminase and Laccase Cross-Linking

Published:2021-01-25 Issue:4 Volume:69 Page:1348-1358
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liu Qian¹,Cui Heping¹^ORCID,Muhoza Bertrand¹,Duhoranimana Emmanuel²,Hayat Khizar³,Zhang Xiaoming¹^ORCID,Ho Chi-Tang⁴^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China

2. Department of Biotechnologies, Faculty of Applied Fundamental Sciences, Institutes of Applied Sciences, Ruhengeri Institute of Higher Education (INES-Ruhengeri), Musanze NM155, Ruhengeri 155, Republic of Rwanda

3. Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia

4. Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States

Funder

Ministry of Science and Technology of the People's Republic of China

National First-class Discipline Program of Food Science and Technology

Collaborative innovation center of food safety and quality control in Jiangsu Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c05444

Reference49 articles.