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Condensation of glycosidic and aromatic structures on amino groups of β-lactoglobulin B via reductive alkylation. Solubility and emulsifying properties of the protein derivatives
Condensation de motifs glucidiques et aromatiques sur la β-lactoglobuline B par alkylation réductrice de ses groupements aminés. Solubilité et propriétés émulsifiantes des dérivés

C Bertrand-Harb, B. Charrier, M. Dalgalarrondo, J.M. Chobert and T. Haertlé

Lait, 70 3 (1990) 205-215

Accepted: 05 February 1990

DOI: https://doi.org/10.1051/lait:1990317

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