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Functional Improvements in Food Proteins in Multiple Aspects by Conjugation with Saccharides: Case Studies of β-Lactoglobulin-Acidic Polysaccharides Conjugates
β-lactoglobulin carboxymethyl dextran lipocalin
2009/6/17
Many studies on the conjugates of proteins and saccharides (neoglycoproteins) have been carried out over the past 20 years to improve the function of proteins. However, most have been carried out by a...