| 000 | 01450 a2200373 4500 | ||
|---|---|---|---|
| 005 | 20250518022030.0 | ||
| 264 | 0 | _c20200207 | |
| 008 | 202002s 0 0 eng d | ||
| 022 | _a1873-7145 | ||
| 024 | 7 |
_a10.1016/j.foodres.2018.08.065 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aBoggione Santos, Igor José | |
| 245 | 0 | 0 |
_aConjugates of α-lactalbumin, β-lactoglobulin, and lysozyme with polysaccharides: Characterization and techno-functional properties. _h[electronic resource] |
| 260 |
_bFood research international (Ottawa, Ont.) _c02 2019 |
||
| 300 |
_a492-498 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 |
_aCircular Dichroism _xmethods |
| 650 | 0 | 4 |
_aEmulsions _xchemistry |
| 650 | 0 | 4 | _aFluorescence |
| 650 | 0 | 4 | _aGlycosylation |
| 650 | 0 | 4 | _aHot Temperature |
| 650 | 0 | 4 |
_aLactalbumin _xchemistry |
| 650 | 0 | 4 |
_aLactoglobulins _xchemistry |
| 650 | 0 | 4 | _aMaillard Reaction |
| 650 | 0 | 4 |
_aMuramidase _xchemistry |
| 650 | 0 | 4 |
_aPolysaccharides _xchemistry |
| 650 | 0 | 4 | _aTime Factors |
| 700 | 1 | _aHernandez Hernandez, Héctor Luís | |
| 700 | 1 | _aCardoso Costa, Mariana Helena | |
| 700 | 1 | _ade Queiroz Lafetá, José Antônio | |
| 700 | 1 | _aDos Reis Coimbra, Jane Sélia | |
| 773 | 0 |
_tFood research international (Ottawa, Ont.) _gvol. 116 _gp. 492-498 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodres.2018.08.065 _zAvailable from publisher's website |
| 999 |
_c29326661 _d29326661 |
||