Modification of ovotransferrin by Maillard reaction: Consequences for structure, fibrillation and emulsifying property of fibrils

Published 2019 View Full Article

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Title
Modification of ovotransferrin by Maillard reaction: Consequences for structure, fibrillation and emulsifying property of fibrils
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 97, Issue -, Pages 105186
Publisher
Elsevier BV
Online
2019-06-26
DOI
10.1016/j.foodhyd.2019.105186

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