Molecular characteristics of ovalbumin-dextran conjugates formed through the Maillard reaction

Food Chemistry

Volumn 92, Issue 1, 2005, Pages 93-99

  Choi, Seung Jun ^a   Kim, Hyun Jung ^a   Park, Kwan Hwa ^a   Moon, Tae Wha ^a  

^a Seoul National University   (South Korea)

Author keywords

Molar mass; Molar size; Multiangle laser light scattering; Ovalbumin dextran conjugates; Size exclusion chromatography

Indexed keywords

DEXTRAN; OVALBUMIN;

ARTICLE; CHEMICAL BINDING; COVALENT BOND; DISPERSION; GEL PERMEATION CHROMATOGRAPHY; GLYCATION; LASER; LIGHT SCATTERING; MATHEMATICAL COMPUTING; MOLECULAR SIZE; MOLECULAR WEIGHT; POLYACRYLAMIDE GEL ELECTROPHORESIS;

EID: 13844266421     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.04.050     Document Type: Article

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