| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277597 | Journal of Food Engineering | 2013 | 8 Pages |
Abstract
⺠Bovine alpha-lactalbumin glycosylated better with lactose. ⺠Poor glycosylation with maltodextrin. ⺠Glycosylation degree increased with increasing temperature and reaction time. ⺠Activation energies influenced by water activity.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Seronei Chelulei Cheison, Erik Josten, Ulrich Kulozik,