Modification of ovalbumin with fructooligosaccharides : consequences for network morphology and mechanical deformation responses

The Maillardation of proteins has been used as a natural alternative to improve its functionality by covalent coupling of proteins with saccharides. However, the impact of Maillard reaction on the structural aspects of protein networks and, as a consequence, the mechanical breakdown properties of th...

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Veröffentlicht in:	Langmuir : the ACS journal of surfaces and colloids. - 1992. - 30(2014), 46 vom: 25. Nov., Seite 14062-72
1. Verfasser:	Munialo, Claire D (VerfasserIn)
Weitere Verfasser:	Ortega, Rodrigo G, van der Linden, Erik, de Jongh, Harmen H J
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2014
Zugriff auf das übergeordnete Werk:	Langmuir : the ACS journal of surfaces and colloids
Schlagworte:	Journal Article Oligosaccharides Protein Aggregates fructooligosaccharide Ovalbumin 9006-59-1