Comparative glycation extent and structure-function differences between casein and whey protein

Kun Zhao, Xintong Li, Lijie Wang

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DOI: 10.1016/j.foodres.2026.119881
Published: 2026-10
Container: Food Research International
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodres.2026.119881,
  title = {Comparative glycation extent and structure-function differences between casein and whey protein},
  author = {Kun Zhao and Xintong Li and Lijie Wang},
  year = {2026},
  journal = {Food Research International},
  doi = {10.1016/j.foodres.2026.119881},
  url = {https://doi.org/10.1016/j.foodres.2026.119881}
}

RIS

TY  - JOUR
TI  - Comparative glycation extent and structure-function differences between casein and whey protein
AU  - Kun Zhao
AU  - Xintong Li
AU  - Lijie Wang
PY  - 2026
JO  - Food Research International
DO  - 10.1016/j.foodres.2026.119881
UR  - https://doi.org/10.1016/j.foodres.2026.119881
ER  -

APA

Zhao, K., Li, X., & Wang, L. (2026). Comparative glycation extent and structure-function differences between casein and whey protein. Food Research International. https://doi.org/10.1016/j.foodres.2026.119881

Source records

crossref · retrieved 2026-09-26T13:04:55.867Z