Proteolysis improves the foaming properties of rice protein fibrils: Structure, physicochemical properties changes, and application in angel food cake

已完结 10 由小丹发布于 2024/11/28 12:01:42

DOI:10.1016/j.foodchem.2023.137765
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1016/j.foodchem.2023.137765

Elsevier

Abstract：Proteolysis prior to fibrillation can change the functional properties of protein fibrils. This study aimed to investigate the effects of proteolysis pretreatment by alkaline protease on for

应助信息

10小时前

h

94cd688aad3d11ef95d634735aa3bc31.pdf 已采纳

10小时前

Book学术机器人

2024/11/28 12:01:42 未找到该文献，机器人已退出，请等待人工下载

2024/11/28 12:01:42 Book学术AI机器人收到请求，开始寻找文献

2024/11/28 12:01:42 已向机器人发送请求

10小时前

小丹发布求助

上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:Springer通过压缩碳纳米管浸渍棉动态调节介电特性，实现宽ε-近零带宽