Structural and Functional Characteristics of Hemp Protein Isolate-Pullulan Polysaccharide Glycosylation Conjugate in an Aqueous Model System.

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第一作者： Ziwen,Ding

第一单位： State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.

作者： Ziwen,Ding ^[1] ; Fan,Jiang ^[1] ; Kun,Liu ^[1] ; Fangshuo,Gong ^[1] ; Yuanfa,Liu ^[1] ; Zhaojun,Zheng ^[1] ; Yong-Jiang,Xu ^[1]

作者单位： State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China. ^[1]

关键词 glycosylation hemp protein isolate protein–polysaccharides complex pullulan techno-functional properties

DOI 10.3390/foods12071416

PMID 37048237

发布时间 2023-04-15

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Foods (Basel, Switzerland)

2023年12卷7期

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Structural and Functional Characteristics of Hemp Protein Isolate-Pullulan Polysaccharide Glycosylation Conjugate in an Aqueous Model System.

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Structural and Functional Characteristics of Hemp Protein Isolate-Pullulan Polysaccharide Glycosylation Conjugate in an Aqueous Model System.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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