Stabilization of Soybean Oil Bodies by Enzyme (Laccase) Cross-Linking of Adsorbed Beet Pectin Coatings
Author:
Affiliation:
1. Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003
2. Division of Food Sciences, University of Nottingham, Loughborough, LE12 5RD, U.K.
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf102082u
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5. Surface structure and properties of plant seed oil bodies
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