| 000 | 00971 a2200265 4500 | ||
|---|---|---|---|
| 005 | 20250517064043.0 | ||
| 264 | 0 | _c20160810 | |
| 008 | 201608s 0 0 eng d | ||
| 022 | _a1873-7072 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2015.10.021 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aDu, Juan | |
| 245 | 0 | 0 |
_aInfluence of PEGylation on the ability of carboxymethyl-dextran to form complexes with α-lactalbumin. _h[electronic resource] |
| 260 |
_bFood chemistry _cApr 2016 |
||
| 300 |
_a853-9 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 |
_aDextrans _xchemistry |
| 650 | 0 | 4 |
_aLactalbumin _xchemistry |
| 650 | 0 | 4 |
_aPolyethylene Glycols _xchemistry |
| 650 | 0 | 4 |
_aProteins _xchemistry |
| 700 | 1 | _aReuhs, Brad L | |
| 700 | 1 | _aJones, Owen G | |
| 773 | 0 |
_tFood chemistry _gvol. 196 _gp. 853-9 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2015.10.021 _zAvailable from publisher's website |
| 999 |
_c25472642 _d25472642 |
||