Enzymatic cross-linking of β-lactoglobulin in solution and at air-water interface: Structural constraints.

Partanen R., Husband F. A., Ridout M. J., Macierzanka A., Lille M., Boer H., Lannto R., Buchert J., Mackie A. R., Ercili Cura D.. (2012)

Food Hydrocolloids, 28, 1-9