Interactions of ovalbumin with sulphated polysaccharides: effects of pH, ionic strength, heat and high pressure treatment

Author： Galazka V.B.   Smith D.   Ledward D.A.   Dickinson E.  

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.13, Iss.2, 1999-03, pp. : 81-88

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