Controlled formation of protein nanoparticles by enzymatic cross-linking of α-lactalbumin with horseradish peroxidase

Controlled formation of protein nanoparticles by enzymatic cross-linking of α-lactalbumin with horseradish peroxidase

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Brought to you by:College of Engineering Chengannur - 'Renewal due by 31 Dec 2017'

Surender K. Dhayal, Harry Gruppen, Renko de Vries, Peter A. Wierenga,