A combination of microwave treatment and covalent binding of gallic acid improves the solubility, emulsification and thermal stability of peanut protein isolate

已完结 11 由 yy77 发布于 2025/2/26 9:58:31

DOI:10.1016/j.foodres.2025.116105
文献类型：期刊论文
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Elsevier

Abstract：This work aimed to investigate the effect of a combination of microwave treatment and covalent binding of gallic acid (GA) on the structural and functional properties of peanut protein isola

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