Emulsifying properties of α-lactalbumin after high-pressure treatment and subsequent lactosylation
Author:
Publisher
Informa UK Limited
Subject
Condensed Matter Physics
Link
http://www.tandfonline.com/doi/pdf/10.1080/08957950601091038
Reference13 articles.
1. Nonenzymatic Lactosylation of Bovine β-Lactoglobulin under Mild Heat Treatment Leads to Structural Heterogeneity of the Glycoforms
2. Lipophilization of ?-lactoglobulin: Effect on Hydrophobicity, Conformation and Surface Functional Properties
3. Lipophilization of ?-lactoglobulin: Effect on allergenicity and digestibility
4. Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar
5. Modification of Bovine β-Lactoglobulin by Glycation in a Powdered State or in an Aqueous Solution: Effect on Association Behavior and Protein Conformation
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion;Comprehensive Reviews in Food Science and Food Safety;2023-09-21
2. Glycation of whey proteins: Technological and nutritional implications;International Journal of Biological Macromolecules;2018-06
3. Glycation a promising method for food protein modification: Physicochemical properties and structure, a review;Food Research International;2012-11
4. Effect of high hydrostatic pressure on bovine α-lactalbumin functional properties;Journal of Food Engineering;2008-08
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3