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Title: Modification of ovotransferrin by Maillard reaction: Consequences for structure, fibrillation and emulsifying property of fibrils

Authors:
;  [1]
  1. Rutgers
Publication Date:
Research Org.:
Argonne National Lab. (ANL), Argonne, IL (United States). Advanced Photon Source (APS)
Sponsoring Org.:
National Institutes of Health (NIH)
OSTI Identifier:
1545862
Resource Type:
Journal Article
Journal Name:
Food Hydrocolloid
Additional Journal Information:
Journal Volume: 97; Journal Issue: 12, 2019
Country of Publication:
United States
Language:
ENGLISH

Citation Formats

Wei, Zihao, and Huang, Qingrong. Modification of ovotransferrin by Maillard reaction: Consequences for structure, fibrillation and emulsifying property of fibrils. United States: N. p., 2019. Web. doi:10.1016/j.foodhyd.2019.105186.
Wei, Zihao, & Huang, Qingrong. Modification of ovotransferrin by Maillard reaction: Consequences for structure, fibrillation and emulsifying property of fibrils. United States. doi:10.1016/j.foodhyd.2019.105186.
Wei, Zihao, and Huang, Qingrong. Mon . "Modification of ovotransferrin by Maillard reaction: Consequences for structure, fibrillation and emulsifying property of fibrils". United States. doi:10.1016/j.foodhyd.2019.105186.
@article{osti_1545862,
title = {Modification of ovotransferrin by Maillard reaction: Consequences for structure, fibrillation and emulsifying property of fibrils},
author = {Wei, Zihao and Huang, Qingrong},
abstractNote = {},
doi = {10.1016/j.foodhyd.2019.105186},
journal = {Food Hydrocolloid},
number = 12, 2019,
volume = 97,
place = {United States},
year = {2019},
month = {7}
}