Controlled formation of protein nanoparticles by enzymatic...

Food Hydrocolloids 2014 / 5 Vol. 36

Controlled formation of protein nanoparticles by enzymatic cross-linking of α-lactalbumin with horseradish peroxidase

Dhayal, Surender K., Gruppen, Harry, de Vries, Renko, Wierenga, Peter A.
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Volume:
36
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2013.09.003
Date:
May, 2014
File:
PDF, 710 KB
english, 2014
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