Preparation and characterization of ovalbumin and carboxymethyl cellulose conjugates via glycosylation-Reference-Cited by-同舟云学术

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Preparation and characterization of ovalbumin and carboxymethyl cellulose conjugates via glycosylation

Published:2014-06 Issue: Volume:37 Page:86-92
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Geng Xiaopeng,Cui Bing,Li Yan,Jin Weiping,An Yaping,Zhou Bin,Ye Ting,He Lei,Liang Hongshan,Wang Ling,Chen Yijie,Li Bin

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference43 articles.

1. Emulsifying properties of whey protein–dextran conjugates at low pH and different salt concentrations;Akhtar;Colloids and Surfaces B: Biointerfaces,2003

2. Whey protein–maltodextrin conjugates as emulsifying agents: an alternative to gum Arabic;Akhtar;Food Hydrocolloids,2007

3. Functional egg white–pectin conjugates prepared by controlled Maillard reaction;Al-Hakkak;Journal of Food Engineering,2010

4. Improvement of emulsification properties of sodium caseinate by conjugating to pectin through the Maillard reaction;Al-Hakkak,2002

5. Influence of pectin on the stability of casein solutions studied in dependence of varying pH and salt concentration;Ambjerg Pedersen;Food Hydrocolloids,1991

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