Structural characteristics, emulsifying and foaming properties of laccase-crosslinked bovine α-lactalbumin mediated by caffeic acid
Yuting Fan, Guanhai Li, Jiang Yi, Huimin Huang
Topics & Concepts
ChemistryCircular dichroismSize-exclusion chromatographySodium dodecyl sulfatePolymerizationLactalbuminLaccaseChromatographyGel electrophoresisEnzymePolymerOrganic chemistryStereochemistryBiochemistryProteins in Food SystemsBotanical Research and ApplicationsPickering emulsions and particle stabilization