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  A combination of microwave treatment and covalent binding of gallic acid improves the solubility, emulsification and thermal stability of peanut protein isolate
 
 
Title: A combination of microwave treatment and covalent binding of gallic acid improves the solubility, emulsification and thermal stability of peanut protein isolate
Author: Chen, Hongtao
Fei, Xiaoyun
Liu, Rui
Zhang, Junhan
Gong, Deming
Hu, Xing
Zhang, Guowen
Appeared in: Food research international
Paging: Volume 206 () nr. C pages p.
Year: 2025
Contents:
Publisher: Elsevier Ltd
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

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