https://scholars.lib.ntu.edu.tw/handle/123456789/415256| Title: | Liposome-whey protein interactions and its relation to emulsifying properties | Authors: | Li, ZS Zheng, QH Chiou, YS Yi, XZ Li, L Ding, BM MIN-HSIUNG PAN |
Keywords: | Emulsifying properties; Binding site; Secondary structure; Hydrophobic area; Intrinsic fluorescence | Issue Date: | 2019 | Publisher: | ELSEVIER SCIENCE BV | Journal Volume: | 99 | Start page/Pages: | 505 | Source: | LWT-FOOD SCIENCE AND TECHNOLOGY | URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/415256 | ISSN: | 0023-6438 | DOI: | 10.1016/j.lwt.2018.10.002 |
| Appears in Collections: | 食品科技研究所 |
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