Work

Glycosylation of individual whey proteins by Maillard reaction using dextran of different molecular mass

Year: 2006

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2006.05.006

Authors: Laura Jiménez-Castaño, Mar Villamiel, Rosina López-Fandiño

Institution: Instituto de Fermentaciones Industriales

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2036886344

FWCI: 6.103

Cites: 27

Cited by: 286

Related to: 10