Improvement of protein emulsion stability through glycosylated black bean protein covalent interaction with (−)-epigallocatechin-3-gallate

por Wang, Jubing, Zheng, Huanyu, Zhang, Shenyi, Li, Jishu, Zhu, Xiuqing, Jin, Hua, Xu, Jing
Publicado 2021

Changes on the Structural and Physicochemical Properties of Conjugates Prepared by the Maillard Reaction of Black Bean Protein Isolates and Glucose with Ultrasound Pretreatment

por Jin, Hua, Zhao, Qingshan, Feng, Haiying, Wang, Yuxin, Wang, Jubing, Liu, Yanlong, Han, Dong, Xu, Jing
Publicado 2019