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Food Hydrocolloids

Volumn 14, Issue 4, 2000, Pages 281-286

Dairy glycoconjugate emulsifiers: Casein-maltodextrins

(3) Shepherd, R a Robertson, A b Ofman, D b

a UNIVERSITY OF TECHNOLOGY SYDNEY (Australia)

b CALLAGHAN INNOVATION (New Zealand)

Author keywords

Amadori; Casein; Conjugation; Emulsifier; Maillard; Maltodextrin; Solubility

Indexed keywords

CASEIN; EMULSIFYING AGENT; GLYCOCONJUGATE; MALTODEXTRIN; PROTEIN;

ARTICLE; CONJUGATION; DIET SUPPLEMENTATION; ELECTROPHORESIS; EMULSION; FOOD INDUSTRY; FOOD PROCESSING; PROTEIN CROSS LINKING;

EID: 0033825099 PISSN: 0268005X EISSN: None Source Type: Journal
DOI: 10.1016/S0268-005X(99)00067-3 Document Type: Article

Times cited : (164)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.