Work

Characterization and improvement of rheological properties of sodium caseinate glycated with galactose, lactose and dextran

Year: 2009

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2009.08.008

Authors: Marta Corzo-Martínez, F. Javier Moreno, Mar Villamiel, Federico M. Harte

Institutions: Instituto de Fermentaciones Industriales, University of Tennessee at Knoxville

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W1989482723

FWCI: 10.06

Cites: 50

Cited by: 76

Related to: 10