Glycosylated cross-linked ovalbumin by transglutaminase in the presence of oligochitosan: Effect of enzyme action time and enhanced functional properties
| العنوان: | Glycosylated cross-linked ovalbumin by transglutaminase in the presence of oligochitosan: Effect of enzyme action time and enhanced functional properties |
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| المؤلفون: | Xin Hu, Wen-xuan Hu, Hong-yu Lu, Song Liu, Sheng-qi Rao, Zhen-quan Yang, Xin-an Jiao |
| المصدر: | Food Hydrocolloids. 138:108462 |
| بيانات النشر: | Elsevier BV, 2023. |
| سنة النشر: | 2023 |
| مصطلحات موضوعية: | General Chemical Engineering, General Chemistry, Food Science |
| تدمد: | 0268-005X |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::283f1c8f2e9f70ae7ac94a061553dd24 https://doi.org/10.1016/j.foodhyd.2023.108462 |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi...........283f1c8f2e9f70ae7ac94a061553dd24 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 0268005X |
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