Hydration—structure—function relationships of polysaccharides and proteins
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference41 articles.
1. Properties of Water in Foods,1985
2. Solution Properties of Polysaccharides;Gekko,1981
3. Interaction of diethylaminoethyldextran with bovine plasma albumin.
4. Effects of ionic dextran derivatives on heat precipitation of protein
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