Modification of structure and functionalities of ginkgo seed proteins by pH-shifting treatment
Published 2021 View Full Article
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Title
Modification of structure and functionalities of ginkgo seed proteins by pH-shifting treatment
Authors
Keywords
Ginkgo seed proteins, pH-shifting, Solubility, Emulsifying properties
Journal
FOOD CHEMISTRY
Volume 358, Issue -, Pages 129862
Publisher
Elsevier BV
Online
2021-04-21
DOI
10.1016/j.foodchem.2021.129862
References
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