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Disulfide cleavage to improve interfacial behavior and emulsification properties of oat protein

Runnan Li1, Youling L Xiong1

  • 1Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA.

Food Chemistry
|October 14, 2022
PubMed

Keywords:
CysteineDisulfide bondsEmulsification propertiesOat proteinReducing agents

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