Work

Improving the thermostability of β-lactoglobulin via glycation: The effect of sugar structures

Year: 2014

Type: article

Source: Food Research International

DOI: 10.1016/j.foodres.2014.12.017

Authors: Yingjia Chen, Xiaoxia Chen, Tai L. Guo, Peng Zhou

Institutions: Jiangnan University, University of Georgia, State Key Laboratory of Food Science and Technology

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: National Natural Science Foundation of China, Ministry of Education of the People's Republic of China, Higher Education Discipline Innovation Project, Program for New Century Excellent Talents in University

Awards: G2885158325, G4492089313, G5544799922, G587890399, G8803034811

OpenAlex ID: W1998884516

FWCI: 2.209

Cites: 22

Cited by: 34

Related to: 10