| Covalent conjugation of bovine serum album and sugar beet pectin through Maillard reaction/laccase catalysis to improve the emulsifying properties | |
| Chen, Hao; Ji, Aiguo; Qiu, Shuang; Liu, Yan; Zhu, Qiaomei; Yin, Lijun | |
| 2018 | |
| 会议名称 | 13th International Hydrocolloids Conference (IHC) |
| 会议日期 | MAY 16-20, 2016 |
| 关键词 | Sugar beet pectin Bovine serum album Maillard reaction Laccase Covalent conjugates |
| 卷号 | 76 |
| DOI | 10.1016/j.foodhyd.2016.12.004 |
| 页码 | 173-183 |
| 收录类别 | CPCI-S ; SCIE |
| 会议录 | FOOD HYDROCOLLOIDS
 |
| URL标识 | 查看原文 |
| 内容类型 | 会议论文 |
| URI标识 | http://www.corc.org.cn/handle/1471x/6027035 |
| 专题 | 山东大学 |
| 作者单位 | China Agr Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Coll Food Sci & Nutr Engn |
| 推荐引用方式 GB/T 7714 | Chen, Hao,Ji, Aiguo,Qiu, Shuang,et al. Covalent conjugation of bovine serum album and sugar beet pectin through Maillard reaction/laccase catalysis to improve the emulsifying properties[C]. 见:13th International Hydrocolloids Conference (IHC). MAY 16-20, 2016. |
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