Du, Juan <br/><br/>
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 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2015.10.021  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Dextrans--chemistry<br/>Lactalbumin--chemistry<br/>Polyethylene Glycols--chemistry<br/>Proteins--chemistry