Covalently cross-linked proteins & polysaccharides: Formation, characterisation and potential applications

Akhtar, M orcid.org/0000-0002-8135-362X and Ding, R orcid.org/0000-0002-6263-1524 (2017) Covalently cross-linked proteins & polysaccharides: Formation, characterisation and potential applications. Current Opinion in Colloid & Interface Science, 28. pp. 31-36. ISSN 1359-0294

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Copyright, Publisher and Additional Information: © 2017 Published by Elsevier Ltd. This is an author produced version of a paper published in Current Opinion in Colloid & Interface Science. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Protein-polysaccharide conjugates; Maillard reaction; Glycation; Functional properties
Dates:
  • Published: March 2017
  • Accepted: 20 January 2017
  • Published (online): 24 January 2017
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 30 Jan 2017 16:56
Last Modified: 24 Jan 2018 01:38
Published Version: https://doi.org/10.1016/j.cocis.2017.01.002
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.cocis.2017.01.002

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