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Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating

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General Chemical Engineering, General Chemistry, Food Science

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MLA
Radomirovic, Mirjana, et al. “Phycocyanobilin-Modified β-Lactoglobulin Exhibits Increased Antioxidant Properties and Stability to Digestion and Heating.” FOOD HYDROCOLLOIDS, vol. 123, 2021, doi:10.1016/j.foodhyd.2021.107169.
APA
Radomirovic, M., Minic, S., Stanic-Vucinic, D., Nikolic, M., Van Haute, S., Rajkovic, A., & Cirkovic Velickovic, T. (2021). Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating. FOOD HYDROCOLLOIDS, 123. https://doi.org/10.1016/j.foodhyd.2021.107169
Chicago author-date
Radomirovic, Mirjana, Simeon Minic, Dragana Stanic-Vucinic, Milan Nikolic, Sam Van Haute, Andreja Rajkovic, and Tanja Cirkovic Velickovic. 2021. “Phycocyanobilin-Modified β-Lactoglobulin Exhibits Increased Antioxidant Properties and Stability to Digestion and Heating.” FOOD HYDROCOLLOIDS 123. https://doi.org/10.1016/j.foodhyd.2021.107169.
Chicago author-date (all authors)
Radomirovic, Mirjana, Simeon Minic, Dragana Stanic-Vucinic, Milan Nikolic, Sam Van Haute, Andreja Rajkovic, and Tanja Cirkovic Velickovic. 2021. “Phycocyanobilin-Modified β-Lactoglobulin Exhibits Increased Antioxidant Properties and Stability to Digestion and Heating.” FOOD HYDROCOLLOIDS 123. doi:10.1016/j.foodhyd.2021.107169.
Vancouver
1.
Radomirovic M, Minic S, Stanic-Vucinic D, Nikolic M, Van Haute S, Rajkovic A, et al. Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating. FOOD HYDROCOLLOIDS. 2021;123.
IEEE
[1]
M. Radomirovic et al., “Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating,” FOOD HYDROCOLLOIDS, vol. 123, 2021.
@article{8719494,
  articleno    = {{107169}},
  author       = {{Radomirovic, Mirjana and Minic, Simeon and Stanic-Vucinic, Dragana and Nikolic, Milan and Van Haute, Sam and Rajkovic, Andreja and Cirkovic Velickovic, Tanja}},
  issn         = {{0268-005X}},
  journal      = {{FOOD HYDROCOLLOIDS}},
  keywords     = {{General Chemical Engineering,General Chemistry,Food Science}},
  language     = {{eng}},
  pages        = {{10}},
  title        = {{Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating}},
  url          = {{http://dx.doi.org/10.1016/j.foodhyd.2021.107169}},
  volume       = {{123}},
  year         = {{2021}},
}

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