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The impact of the molecular weight of dextran on formation of whey protein isolate (WPI)-dextran conjugates in fibers produced by needleless electrospinning after annealing

FOOD FUNCTION, Vol. 9, No. 4, 2018, s. 2193-2200, ISSN: 2042-6496

TURAN KUNTER DENİZ,GİBİS MONİKA,GÜNEŞ GÜRBÜZ,BAİER STEFAN K.,WEİSS JOCHEN

Gürbüz Güneş Özgün Makale MAILLARD REACTIONBETA-LACTOGLOBULINGLYCOSYLATIONPOLYSACCHARIDESSPECTROSCOPYMEMBRANES

Formation of whey protein isolate WPI dextran conjugates in fibers produced by needleless electrospinning MC Meeting and Workshop on Composite nanofabrication food and pharma related application and packaging controlled release

MC Meeting and Workshop on Composite, nanofabrication, food and pharma related application and packaging, controlled release, 25 Mart 2015

TURAN DENİZ,WEİSS JOCHEN,BAİER STEPHAN K,GÜNEŞ GÜRBÜZ

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