| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4983917 | Food Hydrocolloids | 2017 | 6 Pages |
Abstract
Covalent linking casein hydrophobic peptide to A. seyal polysaccharide dramatically elevated the emulsifying properties of A. seyal polysaccharides.352
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Chuchu Hou, Shengfang Wu, Yongmei Xia, Glyn O. Phillips, Steve W. Cui,