Interactions between β-lactoglobulin and dextran sulfate at near neutral pH and their effect on thermal stability

Published 2008 View Full Article

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Title
Interactions between β-lactoglobulin and dextran sulfate at near neutral pH and their effect on thermal stability
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 23, Issue 6, Pages 1511-1520
Publisher
Elsevier BV
Online
2008-09-27
DOI
10.1016/j.foodhyd.2008.09.006

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