Emulsify Capacity and Stability of Cross-linked Casein with Polyphenol Oxidase from Agaricus bisporus
WU Jin-ju1,2，GAO Jin-yan1,3，LIU Xiao1,2，CHENG Wei1,2，CHEN Hong-bing1,2,*
FOOD SCIENCE . 2010, (15): 117 -120 .  DOI: 10.7506/spkx1002-6630-201015026