Preparation of maltosyl, beta-cyclodextrinyl, glucosaminyl, and glucosamineoctaosyl derivatives of beta-lactoglobulin
Author:
Publisher
Wiley
Subject
Biochemistry
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1399-3011.1984.tb03129.x/fullpdf
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2. Selective Neoglycosylation Increases the Structural Stability of Vicilin, the 7S Storage Globulin from Pea Seeds;Archives of Biochemistry and Biophysics;2000-10
3. References;Structure–Function Properties of Food Proteins;1994
4. Proteins in Whey: Chemical, Physical, and Functional Properties;Advances in Food and Nutrition Research;1989
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