Characterization of the Structural and Colloidal Properties of α-Lactalbumin/Chitosan Complexes as a Function of Heating
Author:
Affiliation:
1. College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, People’s Republic of China
Funder
National Natural Science Foundation of China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b04628
Reference39 articles.
1. Protein–polysaccharide complexes and coacervates
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