Impact of the structure of polyunsaturated soy...

Food Hydrocolloids 2016 / 01 Vol. 52

Impact of the structure of polyunsaturated soy phospholipids on the structural parameters and functionality of their complexes with covalent conjugates combining sodium caseinate with maltodextrins

Semenova, M.G., Zelikina, D.V., Antipova, A.S., Martirosova, E.I., Grigorovich, N.V., Obushaeva, R.A., Shumilina, E.A., Ozerova, N.S., Palmina, N.P., Maltseva, E.L., Kasparov, V.V., Bogdanova, N.G., K
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Volume:
52
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2015.06.011
Date:
January, 2016
File:
PDF, 2.14 MB
english, 2016
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