Gelling, microstructure and water-holding properties of alpha-lactalbumin emulsion gel: Impact of combined ultrasound pretreatment and laccase cross-linking

Publication date: Available online 9 July 2020Source: Food HydrocolloidsAuthor(s): Abdul Qayum, Muhammad Hussain, Meng Li, Jiaqi Li, Ruijie Shi, Tianqi Li, Asif Anwar, Zahoor Ahmed, Juncai Hou, Zhanmei Jiang

Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research