Work

Impacts of preparation conditions on the structure and emulsifying properties of casein-alginate conjugates produced by transacylation reaction

Year: 2022

Type: article

Source: International Journal of Biological Macromolecules

DOI: 10.1016/j.ijbiomac.2021.12.169

Authors: Nan Li, Qixin Zhong

Institution: 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: bronze

OpenAlex ID: W4206766765

FWCI: 2.393

Cites: 55

Cited by: 21

Related to: 10