Conjugation of α-, β-, and κ-Caseins with Propylene Glycol Alginate Using a Transacylation Reaction as Novel Emulsifiers
Author:
Affiliation:
1. Department of Food Science, The University of Tennessee, Knoxville, Tennessee 37996, United States
Funder
University of Tennessee Institute of Agriculture
National Institute of Food and Agriculture
Publisher
American Chemical Society (ACS)
Subject
Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.biomac.1c00971
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