Improvement of emulsifying properties of oat protein isolate–dextran conjugates by glycation-Reference-Cited by-同舟云学术

Improvement of emulsifying properties of oat protein isolate–dextran conjugates by glycation

Published:2015-08 Issue: Volume:127 Page:168-175
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Zhang Bei,Guo Xiaona,Zhu Kexue,Peng Wei,Zhou Huiming

Funder

National Key Technology R&D Program of China

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference43 articles.

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5. Flocculation of protein-stabilized oil-in-water emulsions;Dickinson;Colloids and Surfaces B: Biointerfaces,2010

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