Cross-Linking Behavior and Foaming Properties of Bovine...

Journal of Agricultural and Food Chemistry 2011 Vol. 59; Iss. 23

Cross-Linking Behavior and Foaming Properties of Bovine α-Lactalbumin after Glycation with Various Saccharides

ter Haar, Ruud, Westphal, Yvonne, Wierenga, Peter A., Schols, Henk A., Gruppen, Harry
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Volume:
59
Year:
2011
Language:
english
Pages:
7
DOI:
10.1021/jf2032022
File:
PDF, 1.16 MB
english, 2011
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