Characteristics of oil-water emulsions stabilised by an industrial -lactalbumin concentrate, cross-linked before and after emulsification, by a microbial transglutaminase

Author： Sharma R.   Zakora M.   Qvist K.B.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.79, Iss.4, 2002-12, pp. : 493-500

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