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1 Ergebnisse
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Emulsifying properties and oil–water interface properties o..:
Lian, Ziteng
;
Yang, Sai
;
Cheng, Lin
...
Food Hydrocolloids. 136 (2023) - p. 108224 , 2023
Link:
https://doi.org/10.1016/j.foodhyd.2022.108224
RT Journal T1
Emulsifying properties and oil–water interface properties of succinylated soy protein isolate: Affected by conformational flexibility of the interfacial protein
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2022.108224&Exemplar=1&LAN=DE A1 Lian, Ziteng A1 Yang, Sai A1 Cheng, Lin A1 Liao, Peilong A1 Dai, Shicheng A1 Tong, Xiaohong A1 Tian, Tian A1 Wang, Huan A1 Jiang, Lianzhou PB Elsevier BV YR 2023 SN 0268-005X JF Food Hydrocolloids VO 136 SP 108224 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2022.108224 DO https://doi.org/10.1016/j.foodhyd.2022.108224 SF ELIB - SuUB Bremen
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