Effect of ultrasound-assisted Maillard reaction on glycosylation of goat whey protein: Structure and functional properties
Author:
Funder
Fundamental Research Funds for the Central Universities
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
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3. Effect of ultrasound on the glycosylation reaction of pea protein isolate-arabinose: Structure and emulsifying properties;Chen;Ultrasonics Sonochemistry,2022
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