Effect of ultrasound on the glycosylation reaction of pea protein isolate–arabinose: Structure and emulsifying properties

被引：0
|
作者：
Chen, Xing [1 ]
Dai, Yajie [1 ]
Huang, Zhe [1 ]
Zhao, Linwei [1 ]
Du, Jing [1 ]
Li, Wei [1 ]
Yu, Dianyu [1 ]
机构：
[1] Northeast Agricultural University, Harbin,150030, China
来源：
Ultrasonics Sonochemistry | 2022年 / 89卷
关键词：
Proteins;
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