Influence of hydrophilic lecithins on the heat-induced interaction between whey-proteins and casein micelles

被引：0
|
作者：
El-Bakry, MM
Neirynck, N
Van der Meeren, P
机构：
[1] Cairo Univ, Dept Dairy Sci & Technol, Lab Dairy Sci, Giza, Egypt
[2] Univ Ghent, Dept Appl Analyt & Phys Chem, Chem Phys Lab, B-9000 Ghent, Belgium
来源：
FEBS JOURNAL | 2005年 / 272卷
关键词：
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：369 / 369
页数：1
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