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Effect of bioactive Rosa roxburghii Tratt fruit polysaccharide on the structure and emulsifying property of

Wang Pingping1, Du Yutong2, Chai Xianghua3

  • 1School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China.; Guangdong Province Laborary of Chemistry and Fine Chemical Engineering Jieyang Center, Jieyang, China.

International Journal of Biological Macromolecules
|January 21, 2025
PubMed

Keywords:
Emulsifying propertyLactoferrin proteinMaillardRosa roxburghii Tratt fruit polysaccharide

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