Effect of glycation and limited hydrolysis on interfacial and foaming properties of bovine β-lactoglobulin

Effect of glycation and limited hydrolysis on interfacial and foaming properties of bovine β-lactoglobulin

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 66, May 2017, Pages 16-26

Marta Corzo-Martínez, F. Javier Moreno, Mar Villamiel, Juan M. Rodríguez Patino, Cecilio Carrera Sánchez,