CyTA - Journal of Food
Volume 14, 2016 - Issue 1
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Original Articles
Structure and property changes of soybean protein isolates resulted from the glycation and cross-linking by transglutaminase and a degraded chitosan
Cambios en la estructura y en las propiedades del aislado de proteína de soja como resultado de la glicación y reticulación mediante transglutaminasa y chitosán degradado
Chang-Yue ZhuKey Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, PR ChinaView further author information
, Hong-Fang LiuHarbin Institute of Product Quality Supervision and Inspection, 150036, Harbin, PR ChinaView further author information
, Miao FuKey Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, PR ChinaView further author information
& Xin-Huai ZhaoKey Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, PR China;Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, 150030, Harbin, PR ChinaCorrespondence[email protected] [email protected]
View further author information
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Pages 138-144
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Received 04 Feb 2015, Accepted 24 Jun 2015, Published online: 28 Jul 2015
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