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Molecular structure and functional properties of glycinin conjugated to κ-carrageenan and guar gum: A comparative

Qing Zhang1, Daize Wu2, Wei Luo2

  • 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, People's Republic of China; Institute of Food Processing and Safety, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, People's Republic of China.

Food Chemistry
|April 1, 2022
PubMed

Keywords:
Functional propertiesGlycininGlycosylationGuar gumκ-carrageenan

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