糖基化
化学
粒度
超声波
色谱法
食品科学
生物化学
医学
材料科学
冶金
放射科
受体
作者
Qing Li,Wanying Li,Li Li,Xuyan Zong,Teodora Emilia Coldea,Huirong Yang,Haifeng Zhao
出处
期刊：Food & Function
[The Royal Society of Chemistry]
日期：2023-01-01
卷期号：14 (6): 2781-2792
被引量：4
摘要
The foaming properties of brewer's spent grain protein (BSGP) were improved by ultrasound, glycation and ultrasound-assisted glycation treatments. Ultrasound and glycation improved the interfacial properties of BSGP and led to a more disordered structure.
科研通智能强力驱动
Strongly Powered by AbleSci AI
薰硝壤
随机子
hl
pcr163
寻道图强
良辰
Andrew02
嗯哼
Leonardi
8R60d8
shinysparrow
iNk
Singularity
misha991
嘉心糖
彭于彦祖
芝士球球
面向杂志编论文
Grayball
tuanheqi
皖公网安备34019202002308
