Role of Disulfide Bonds and Sulfhydryl Blocked by N-Ethylmaleimide on the Properties of Different Protein-Stabilized Emulsions

Mangang Wu(Yangzhou University), Hai Yu(Yangzhou University), Juan Hu(Yangzhou University), Qingfeng Ge(Yangzhou University), Rui Liu(Nanjing Agricultural University), Zhikun Li(Hebei University of Engineering), Qingling Wang(Yangzhou University), Yi Luan(Yangzhou University), Ranran Wei(Yangzhou University)
Foods
December 10, 2021
Cited by 36


Related Papers