Functional Improvements in Food Proteins in Multiple Aspects by Conjugation with Saccharides: Case Studies of .BETA.-Lactoglobulin-Acidic Polysaccharides Conjugates.

Makoto Hattori

doi:10.3136/fstr.8.291

journal article Jan 01, 2002

Functional Improvements in Food Proteins in Multiple Aspects by Conjugation with Saccharides: Case Studies of .BETA.-Lactoglobulin-Acidic Polysaccharides Conjugates.

Makoto Hattori

Food Science and Technology Research Vol. 8 No. 4 pp. 291-299 · Japanese Society for Food Science and Technology

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Published: Jan 01, 2002
Vol/Issue: 8(4)
Pages: 291-299

Authors

M

Makoto Hattori

National Institute of Agrobiological Sciences, 1-2 Ohwashi, Tsukuba, Ibaraki 305-8634, Japan; National Food Research Institute, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan; and Okinawa Subtropical Station, Japan International Research Center for Agricultural Sciences, 1091-1 Maezono, Ishigaki, Okinawa 907-0002, Japan

Cite This Article

Makoto Hattori (2002). Functional Improvements in Food Proteins in Multiple Aspects by Conjugation with Saccharides: Case Studies of .BETA.-Lactoglobulin-Acidic Polysaccharides Conjugates.. Food Science and Technology Research, 8(4), 291-299. https://doi.org/10.3136/fstr.8.291

Functional Improvements in Food Proteins in Multiple Aspects by Conjugation with Saccharides: Case Studies of .BETA.-Lactoglobulin-Acidic Polysaccharides Conjugates.

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