Laccase and glucono-δ-lactone dual-induced gelation of casein and arabinoxylan: Microstructures, physicochemical properties, and pH-responsive release behavior
Wenwen Liu, Lin Zhu, Yongjia Liu, Zhuohong Xie, Puyu Yang, Yaqiong Zhang, Boyan Gao, Liangli Yu
Topics & Concepts
LaccaseArabinoxylanChemistryMicrostructureCaseinChemical engineeringFood scienceOrganic chemistryPolysaccharideEnzymeCrystallographyEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes