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1 Ergebnisse
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Synergistic effects of phosphorylation modification and pro..:
Zhao, Qiaoli
;
Li, Jinwei
;
Qin, Haili
...
Food Chemistry. 458 (2024) - p. 140270 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2024.140270
RT Journal T1
Synergistic effects of phosphorylation modification and protocatechuic acid copolymerization improve the physical and oxidation stability of high internal phase emulsion stabilized by perilla protein isolate
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2024.140270&Exemplar=1&LAN=DE A1 Zhao, Qiaoli A1 Li, Jinwei A1 Qin, Haili A1 Li, Rui A1 Cheong, Kit Leong A1 Chen, Jianping A1 Liu, Xiaofei A1 Jia, Xuejing A1 Song, Bingbing A1 Wang, Zhuo A1 Zhong, Saiyi PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 458 SP 140270 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2024.140270 DO https://doi.org/10.1016/j.foodchem.2024.140270 SF ELIB - SuUB Bremen
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