Publication | Closed Access
β-Lactoglobulin–dextran Maillard conjugates: Their effect on interfacial thickness and emulsion stability
179
Citations
36
References
2006
Year
Food ChemistryFood ColloidBiochemistryGlycobiologyInterfacial ThicknessEmulsion StabilityPolysaccharideβ-Lactoglobulin–dextran Maillard ConjugatesBiomolecular EngineeringEmulsion
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