Cross-linking proteins by laccase: Effects on the droplet size and rheology of emulsions stabilized by sodium caseinate.

Sato, A C K; Perrechil, F A; Costa, A A S; Santana, R C; Cunha, R L.

Afiliación

Sato ACK; School of Food Engineering, Department of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, 13083-862, Brazil. Electronic address: acksato@unicamp.br.
Perrechil FA; Institute of Environmental, Chemistry and Pharmaceuticals Sciences, Federal University of São Paulo (UNIFESP), 09913-030 Diadema, SP, Brazil.
Costa AAS; School of Food Engineering, Department of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, 13083-862, Brazil.
Santana RC; Universidade Federal do Espírito Santo, (UFES), Centro Universitário Norte do Espírito Santo (CEUNES), Departamento de Engenharias e Tecnologia, (DETEC), BR 101 Norte Km 60, Bairro Litorâneo, 29932-540 São Mateus, ES, Brazil.
Cunha RL; School of Food Engineering, Department of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, 13083-862, Brazil.

Food Res Int ; 75: 244-251, 2015 Sep.

Article en En | MEDLINE | ID: mdl-28454953