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Adding functionality to milk-based protein: Preparation, ...
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Steen Vang Petersen
Adding functionality to milk-based protein: Preparation, and physico-chemical characterization of β-lactoglobulin-phenolic conjugates
Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review
DOI
- https://doi.org/10.1016/j.foodchem.2017.08.101
Final published version
- Ahmed A. Abd El-Maksoud , Department of Dairy Science, Faculty of Agriculture, Cairo University ,
- Ismail H. Abd El-Ghany, Department of Dairy Science, Faculty of Agriculture, Cairo University ,
- Hossam S. El-Beltagi, Department of Biochemistry, Faculty of Agriculture, Cairo University ,
- Sampson Anankanbil ,
- Chiranjib Banerjee ,
- Steen Vang Petersen
- Bianca Pérez ,
- Zheng Guo
| Original language | English |
|---|---|
| Journal | Food Chemistry |
| Volume | 241 |
| Pages (from-to) | 281-289 |
| Number of pages | 9 |
| ISSN | 0308-8146 |
| DOIs | |
| Publication status | Published - 15 Feb 2018 |
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ID: 117048776