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

Food ChemistryFood ColloidBiomanufacturingEngineeringBiochemical EngineeringBiotechnologyMicrobial TransglutaminaseFood EngineeringFood ProcessingOil–water EmulsionsIndustrial α-Lactalbumin ConcentrateEmulsionHealth Sciences