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Stability improvement of emulsions stabilized by covalent conjugation with glycosylated black bean protein and EGCG (BBPI-G–EGCG) was studied through structure changes of proteins and emulsion properties. Click to show full abstract
Stability improvement of emulsions stabilized by covalent conjugation with glycosylated black bean protein and EGCG (BBPI-G–EGCG) was studied through structure changes of proteins and emulsion properties.
Keywords:
stability;
improvement;
glycosylated black;
protein;
bean protein;
black bean
Journal Title: RSC Advances
Year Published: 2021
Link to full text (if available)
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Journal Title: RSC Advances
Year Published: 2021
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!