Work

Effect of succinylation-assisted glycosylation on the structural characteristics, emulsifying, and gel properties of walnut glutenin

Year: 2024

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2024.138856

Authors: Yuanli Wang, Liang Tao, Zilin Wang, Yue Wang, Xinyue Lin, Jiahe Dai, Chongying Shi, Tianyi Dai, Jun Sheng, Yang Tian

Institutions: Yunnan Agricultural University, Puer University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W4392245183

FWCI: 12.77

Cites: 64

Cited by: 77

Related to: 10