Influence of PEGylation on the ability of carboxymethyl-dextran to form complexes with α-lactalbumin.

Du, Juan

Influence of PEGylation on the ability of carboxymethyl-dextran to form complexes with α-lactalbumin. [electronic resource] - Food chemistry Apr 2016 - 853-9 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

1873-7072

10.1016/j.foodchem.2015.10.021 doi


Dextrans--chemistry
Lactalbumin--chemistry
Polyethylene Glycols--chemistry
Proteins--chemistry