Publication | Closed Access
Thermodynamic interactions of micellar casein and oat β-glucan in a model food system
20
Citations
34
References
2021
Year
Food ChemistryModel Food SystemThermodynamic InteractionsBiochemistryEngineeringBioanalysisFood BiophysicsBiotechnologyPolysaccharideThermodynamicsMicellar CaseinFood StructureMedicineCarbohydrate-protein InteractionBiophysics
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