Oxidative cross-linking of potato proteins by fungal laccases: Reaction kinetics and effects on the structural and functional properties

Publication date: Available online 26 May 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Mingqin Li, Salwa Karboune, Kelly Light, Selim Kermasha

Source: Innovative Food Science and Emerging Technologies - May 27, 2021 Category: Food Science Source Type: research