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Journal description
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Details for article 8 of 16 found articles
| Title: |
Fabrication, Structural and Emulsifying Properties of Egg White Protein-Dextran Conjugates through Maillard Reaction |
| Author: |
Yao, Xing McClements, David Julian Su, Yujie Li, Junhua Chang, Cuihua Wang, Jing Yang, Yanjun Gu, Luping |
| Appeared in: |
Food biophysics |
| Paging: | Volume 17 () nr. 4 pages 650-661 |
| Year: |
2022-06-28 |
| Contents: | |
| Publisher: |
Springer US, New York |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 8 of 16 found articles
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