Moderate laccase-crosslinking improves the mechanical and thermal properties of acid-swollen collagen-based films modified by gallotannins

Publication date: Available online 5 April 2020Source: Food HydrocolloidsAuthor(s): Songmei Duan, Wenhang Wang, Shuzhi Li, Kai Zhang, Yang Guo, Yunhao Ma, Kaixuan Zhao, Yu Li
Source: Food Hydrocolloids - Category: Food Science Source Type: research

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Authors: PMID: 32493135 [PubMed - in process]
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