Structural modification induced by heat treatments improves the emulsifying attributes of lacquer seed protein isolate
Xue Yang, Lin Shi, Tian Gong, Ching Yuan Hu, Yu Rong Guo, Yong Hong Meng
Topics & Concepts
LacquerChemistryFood scienceOrganic chemistryCoatingProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes