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1 Ergebnisse
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Theanine improves the gelation of soy protein isolate by mo..:
Liao, Xiangxin
;
Xu, Jianxia
;
Lv, Sixu
...
Food Hydrocolloids. 154 (2024) - p. 110109 , 2024
Link:
https://doi.org/10.1016/j.foodhyd.2024.110109
RT Journal T1
Theanine improves the gelation of soy protein isolate by modifying protein conformation and enhancing molecular interaction
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2024.110109&Exemplar=1&LAN=DE A1 Liao, Xiangxin A1 Xu, Jianxia A1 Lv, Sixu A1 Zhu, Shanlong A1 Wang, Wenqi A1 Zhou, Yibin A1 Liu, Yingnan A1 Sui, Xiaonan A1 Xiao, Yaqing PB Elsevier BV YR 2024 SN 0268-005X JF Food Hydrocolloids VO 154 SP 110109 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2024.110109 DO https://doi.org/10.1016/j.foodhyd.2024.110109 SF ELIB - SuUB Bremen
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