Role of the Polysaccharide Content and Net Charge on the Emulsifying Properties of β-Lactoglobulin-Carboxymethyldextran Conjugates

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 9, 1996, Pages 2538-2543

  Nagasawa, Koichi ^a   Ohgata, Koki ^a   Takahashi, Koji ^a   Hattori, Makoto ^a  

^a TOKYO UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (Japan)

Author keywords

Acidic polysaccharide; Emulsification; Functional improvement; Lipocalin; Neoglycoconjugate; Protein conjugation; Lactoglobulin

Indexed keywords

EID: 0000536187     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960150m     Document Type: Article

References (21)

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