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pro vyhledávání: '"Zi-cheng Tang"'
Autor:
Hao-nan Nie, Hui Dong, Yun-long Chen, Miao-miao Hao, Jia-nan Chen, Zi-cheng Tang, Qing-zheng Liu, Jiang-kuo Li, Xiang-bin Xu, You-lin Xue
Publikováno v:
Food chemistry. 409
This study focused on the effects of freeze drying (FD) and sprays drying (SD) on the structure and emulsifying properties of yam soluble protein (YSP). The results showed that the surface hydrophobicity (Ho) value, free sulfhydryl group (SH) content
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3c7674040a4103b0ef3a086c6fb7d63
https://pubmed.ncbi.nlm.nih.gov/36584531
https://pubmed.ncbi.nlm.nih.gov/36584531
