| Heat stability improvement of whey protein isolate via glycation with maltodextrin without control of the relative humidity | |
| Qin, Xinguang; Liu, Gang*; Zheng, Wenjie*; He, Jingren; Zhu, Zhenzhou; Lamikanra, Olusola | |
| 刊名 | RSC Advances
 |
| 2016 | |
| 卷号 | 6期号:48页码:41785-41792 |
| ISSN号 | 2046-2069 |
| DOI | 10.1039/c5ra26137f |
| URL标识 | 查看原文 |
| WOS记录号 | WOS:000375445500017;EI:20162102405524 |
| 内容类型 | 期刊论文 |
| URI标识 | http://www.corc.org.cn/handle/1471x/5577963 |
| 专题 | 武汉轻工大学 |
| 作者单位 | 1.[Qin, Xinguang 2.Zheng, Wenjie] Jinan Univ, Dept Chem, Guangzhou 510632, Guangdong, Peoples R China. |
| 推荐引用方式 GB/T 7714 | Qin, Xinguang,Liu, Gang*,Zheng, Wenjie*,et al. Heat stability improvement of whey protein isolate via glycation with maltodextrin without control of the relative humidity[J]. RSC Advances,2016,6(48):41785-41792. |
| APA | Qin, Xinguang,Liu, Gang*,Zheng, Wenjie*,He, Jingren,Zhu, Zhenzhou,&Lamikanra, Olusola.(2016).Heat stability improvement of whey protein isolate via glycation with maltodextrin without control of the relative humidity.RSC Advances,6(48),41785-41792. |
| MLA | Qin, Xinguang,et al."Heat stability improvement of whey protein isolate via glycation with maltodextrin without control of the relative humidity".RSC Advances 6.48(2016):41785-41792. |
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