Physicochemical Properties of β-Conglycinin-Auricularia auricula Polysaccharide Complexes
To promote the development and utilization of β-conglycinin (7S) in the food industry, this study employed β-conglycinin and Auricularia auricula polysaccharide (AAP) as raw materials to prepare 7S-AAP non-covalent and covalent complexes via physical mixing and glycosylation reactions. The generatio...
שמור ב:
| Principais autores: | , , , , |
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| פורמט: | Artigo |
| שפה: | Chinês |
| יצא לאור: |
The editorial department of Science and Technology of Food Industry
2026-04-01
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| סדרה: | Shipin gongye ke-ji |
| נושאים: | |
| גישה מקוונת: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025040013 |
| תגים: |
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