Effect of chitosan oligosaccharide glycosylation on the emulsifying property of lactoferrin
Wen-Duo Wang, Chao Li, Chun Chen, Xiong Fu, Rui Hai Liu
Topics & Concepts
ChemistryMaillard reactionCreamingGlycationGlycosylationLactoferrinEmulsionParticle sizeCovalent bondChitosanConjugateChromatographyChemical engineeringBiochemistryOrganic chemistryPhysical chemistryMathematicsMathematical analysisEngineeringReceptorProteins in Food SystemsInfant Nutrition and HealthAdvanced Glycation End Products research