Characterization and improvement of rheological properties of sodium caseinate glycated with galactose, lactose and dextran - Concepedia

Concepedia

Publication | Open Access

Characterization and improvement of rheological properties of sodium caseinate glycated with galactose, lactose and dextran

DOI Full Paper Access

77

Citations

38

References

2009

Year

Marta Corzo-Martínez, F. Javier Moreno, Mar Villamiel, Federico Harte

Food Hydrocolloids

Food ChemistrySodium CaseinateEngineeringGlycobiologyRheological PropertiesRheologyPolysaccharideFood StructureCarbohydrate-protein InteractionBiomolecular Engineering

References

	Year	Citations

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