Transglutaminase Catalyzed Cross-Linking of Sodium Caseinate Improves Oxidative Stability of Flaxseed Oil Emulsion
Ma, Hairan, Forssell, Pirkko, Kylli, Petri, Lampi, Anna-Maija, Buchert, Johanna, Boer, Harry, Partanen, RiittaVolume:
60
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf301166j
Date:
June, 2012
File:
PDF, 1.09 MB
english, 2012