Nanostructure development during peroxidase catalysed cross-linking of α-lactalbumin

Food Hydrocolloids

Volumn 33, Issue 2, 2013, Pages 280-288

  Saricay, Yunus ^a   Wierenga, Peter ^a   De Vries, Renko ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Enzymatic cross linking; Enzymatic oxidation; Nanostructure; Protein polymers; Whey protein

Indexed keywords

AMINO ACIDS; ATOMIC FORCE MICROSCOPY; CATALYSIS; CROSSLINKING; ENZYMES; NANOSTRUCTURES; OXIDATION; PEROXIDES; SIZE EXCLUSION CHROMATOGRAPHY; ULTRAVIOLET SPECTROSCOPY;

CROSS LINKING; CROSS-LINKED PROTEINS; DITYROSINE; ENZYMATIC CROSS-LINKING; ENZYMATIC OXIDATIONS; FUNCTIONAL ASPECTS; PROTEIN CROSSLINKING; PROTEIN POLYMERS; STATIC AND DYNAMIC LIGHT SCATTERING; WHEY PROTEINS;

OLIGOMERS;

EID: 84877132980     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.04.003     Document Type: Article

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