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Updated: Aug 16, 2026

Microwave-assisted Functionalization of Polyethylene glycol and On-resin Peptides for Use in Chain Polymerizations and Hydrogel Formation
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Published on: October 29, 2013

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卵白蛋白水凝的结构和功能优化:凝特性和矿物质丰富

Xuan Yao1, Jiaxuan Ma1, Xiaohui Lv1

  • 1National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.

International journal of biological macromolecules
|November 14, 2024
PubMed
概括

这项研究开发了新型的酸卵白蛋白 (SAEWP) 水凝,用于食障碍患者. SAEWP水凝具有增强的结构稳定性,水容量和矿物吸收能力,提供了改进的营养补充选择.

关键词:
离子吸附是一种离子吸附.蛋白蛋白是一种蛋白质.凝的特性 凝的特性水凝是一种水凝.酸化是指酸化的方法.糖化 (Succinylation) 是一种作用.

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