Importance of size and charge of carbohydrate chains in the preparation of functional glycoproteins with excellent emulsifying properties from tofu whey-Reference-Cited by-同舟云学术

Importance of size and charge of carbohydrate chains in the preparation of functional glycoproteins with excellent emulsifying properties from tofu whey

Published:2009-06 Issue:4 Volume:114 Page:1328-1334
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Matemu Athanasia Oswald,Kayahara Hisataka,Murasawa Hisashi,Nakamura Soichiro

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference23 articles.

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3. Production and use of Maillard products as oxidative stress modulators;Jing;Journal of Medicinal Food,2005

4. Industrial applications of Maillard-type protein–polysaccharides conjugates;Kato;Food Science and Technology Research,2002

5. Functional protein–polysaccharide conjugate prepared by controlled dry-heating of ovalbumin–dextran mixture;Kato;Agricultural and Biological Chemistry,1990

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