[Elsevier] Interfacial behavior and emulsifying properties of coconut protein glycated by polygalacturonic acid with different molecular weight |
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Controlled hydrolysis and EGCG conjugation enhance the ADH/ALDH activation activity of chia seed meal protein hydrolysates: Fabrication and structural characterization
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Interfacial behavior and emulsifying properties of coconut protein glycated by polygalacturonic acid with different molecular weight
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Defect-induced electronic modification and surface reconstruction of catalysts during water oxidation process
