Glycation of rice protein and d-xylose pretreated through hydrothermal cooking-assisted high hydrostatic pressure: Focus on the structural and functional properties

已完结 10 由小丹发布于 2024/11/28 14:17:51

DOI:10.1016/j.lwt.2022.113194
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.lwt.2022.113194

Elsevier

Abstract：Rice protein (RP) and d-xylose (Xe) glycosylation reaction products were prepared by hydrothermal cooking (HTC)-assisted high hydrostatic pressure (HHP) under different pressures (100–300 MP

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