Identification of the initial reactive sites of micellar and non-micellar casein exposed to microbial transglutaminase
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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1438-2385
- Umfang
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Online-Ressource
- Sprache
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Englisch
- Anmerkungen
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online resource.
- Erschienen in
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Identification of the initial reactive sites of micellar and non-micellar casein exposed to microbial transglutaminase ; volume:248 ; number:10 ; day:18 ; month:7 ; year:2022 ; pages:2553-2568 ; date:10.2022
European food research and technology ; 248, Heft 10 (18.7.2022), 2553-2568, 10.2022
- Urheber
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Duerasch, Anja
Konieczny, Maja
Henle, Thomas
- Beteiligte Personen und Organisationen
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SpringerLink (Online service)
- DOI
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10.1007/s00217-022-04069-w
- URN
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urn:nbn:de:101:1-2022110921082881661730
- Rechteinformation
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:22 MESZ
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Beteiligte
- Duerasch, Anja
- Konieczny, Maja
- Henle, Thomas
- SpringerLink (Online service)
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Identification of the initial reactive sites of micellar and non‑micellar casein exposed to microbial transglutaminase
Micellar interpolyelectrolyte complexes
Micellar Lyotropic Nematic Gels
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Is Micellar Catalysis Green Chemistry?
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Colloidal and micellar approaches to prepare nanostructures