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Effects of laccase-catalyzed cross-linking on the structure, gel properties and antioxidant activities of α-lactalbumin (α-LA) were investigated in the presence of ferulic acid (FA). Particle size of laccase-catalysed a-LA-FA congugates became significantly larger with the increasing incubation time. Size exclusion chromatography showed that FA monomers disappeared almostly in the presence of laccase...
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