Modification of ovotransferrin by Maillard reaction: Consequences for structure, fibrillation and emulsifying property of fibrils
作者： Zihao Wei , Qingrong Huang
DOI: 10.1016/J.FOODHYD.2019.105186
关键词:
摘要: … Droplet size and rheological properties of emulsions … and lactose are monosaccharide and disaccharide, respectively. … oil-in-water emulsions, and influence of glycation on emulsifying …
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