Influence of glycation on microencapsulating properties of soy protein isolate–lactose blends
Version of Record online: 19 APR 2013
© 2013 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 93, Issue 11, pages 2715–2722, 30 August 2013
How to Cite
Li, X.-R. and Tang, C.-H. (2013), Influence of glycation on microencapsulating properties of soy protein isolate–lactose blends. J. Sci. Food Agric., 93: 2715–2722. doi: 10.1002/jsfa.6090
- Issue online: 8 JUL 2013
- Version of Record online: 19 APR 2013
- Accepted manuscript online: 4 FEB 2013 01:59PM EST
- Manuscript Accepted: 4 FEB 2013
- Manuscript Revised: 15 NOV 2012
- Manuscript Received: 3 SEP 2012
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