Molecular characteristics and foaming properties of...

Food Hydrocolloids 2020 / 03 Vol. 100

Molecular characteristics and foaming properties of ovalbumin-pullulan conjugates through the Maillard reaction

Sheng, Long, Tang, Guiyue, Wang, Qi, Zou, Jie, Ma, Meihu, Huang, Xi
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Volume:
100
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.105384
Date:
March, 2020
File:
PDF, 2.14 MB
english, 2020
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