Proanthocyanidin/laccase-mediated cross-linking enhances the structural stability and rheological properties of collagen solutions

Food Hydrocolloids 2026

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Authors: Junhong Xie, Li Feng, F. X. Deng, Wei Yue, Wei Liang, Qiannan Zhao, Wentao Ma, Jianhua Rong, Shanbai Xiong, Yang Hu

DOI: 10.1016/j.foodhyd.2025.112360

Cited by: 0

References: 30

Fields of Study & Subjects

Collagen: Extraction and Characterization Proteins in Food Systems Nanocomposite Films for Food Packaging

References 30