Effect of Maillard-based conjugation with dextran on the functional properties of lysozyme and casein-Reference-Cited by-同舟云学术

Effect of Maillard-based conjugation with dextran on the functional properties of lysozyme and casein

Published:2005 Issue:15 Volume:85 Page:2617-2624
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Aminlari Mahmoud,Ramezani Roghayeh,Jadidi Fatemeh

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference53 articles.

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4. Amidation or esterification of bovine .beta.-lactoglobulin to form positively charged proteins

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