Enhanced gelling properties and hydration capacity of ginkgo seed proteins by genipin cross-linking
Zhendong He, Changqi Liu, Jing Zhao, Fengxian Guo, Yaosong Wang
Topics & Concepts
GenipinGinkgoChemistrySolubilityFourier transform infrared spectroscopyProtein isolateChemical engineeringChromatographyBotanyBiochemistryOrganic chemistryChitosanEngineeringBiologyGinkgo biloba and Cashew ApplicationsFood composition and propertiesProteins in Food Systems