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Updated: Jun 2, 2025

Characteristics of Precipitation-formed Polyethylene Glycol Microgels Are Controlled by Molecular Weight of Reactants
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子蛋白质的界面行为和乳化特性,由具有不同分子量的多甲氨酸糖化

Yan Chen1, Qianqian Zhu1, Rongrong He1

  • 1Hainan University, School of Food Science & Engineering, Haikou, Hainan 570228, China; Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou 570228, China.

International journal of biological macromolecules
|January 14, 2025
PubMed
概括

子蛋白 (CP) 与聚甲氨酸 (PA) 的糖化增强了乳化特性. 较低分子量PA改善了CP.

关键词:
子蛋白质是子中的一种蛋白质.葡萄糖基酶化是什么? 葡萄糖基酶化是什么接口吸附吸附方式

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