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Property changes of caseinate in response to its dityrosine formation induced by horseradish peroxidase, glucose oxidase and d-glucose.

Rui LiChun-Hui ChangDan-Dan MaXin-Huai Zhao
Published in: Journal of the science of food and agriculture (2020)
This ternary system could be used in caseinate cross-linking to improve properties such as aggregation, emulsification, gelation and thermal stability. © 2020 Society of Chemical Industry.
Keyphrases
  • blood glucose
  • hydrogen peroxide
  • reduced graphene oxide
  • blood pressure
  • metabolic syndrome
  • gold nanoparticles
  • glycemic control
  • visible light