Lipid oxidation in a menhaden oil-in-water emulsion stabilized by sodium caseinate cross-linked with transglutaminase.
Kellerby SS, Gu YS, McClements DJ, Decker EA. Lipid oxidation in a menhaden oil-in-water emulsion stabilized by sodium caseinate cross-linked with transglutaminase. J Agric Food Chem. 2006 Dec 27; 54(26):10222-7.