Mechanism of emulsion stabilized by an ultrasonically prepared protein–polyphenol-polysaccharide complex: structure, functional properties and interfacial behavior

已完结 10 由 H 发布于 2026/2/15 22:29:46

DOI:10.1016/j.ultsonch.2025.107622
作者：Yuyang Huang ,?Baoning Zheng ,?Bingyu Sun ,?Ying Zhu ,?Linlin Liu ,?Jiyuan Liu ,?Yixin Zhang ,?Yang Li ,?Xiuqing Zhu
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Based on the mechanism that polyphenols and polysaccharides can modulate protein conformation through non-covalent interactions such as hydrogen bonding and hydrophobic forces, the construct

应助信息

求助已完结，文件已删除 如有需求请重新发布求助一键发布

感谢使用Book学术
本站所有文献仅供个人学习和参考，请勿将文件进行传播。共同遵守网站规定和相关知识产权规定。

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:其它数据库High-Efficiency Layer-by-Layer Microencapsulation of Lactobacillus sakei J15 Using Milk Protein–Hyaluronic Acid Conjugates and Chitosan to Enhance Probiotic Protection