Detalhe da pesquisa
1.
Improvement of protein emulsion stability through glycosylated black bean protein covalent interaction with (-)-epigallocatechin-3-gallate.
RSC Adv
; 11(4): 2546-2555, 2021 Jan 06.
Artigo
em Inglês
| MEDLINE | ID: mdl-35424159
2.
Changes on the Structural and Physicochemical Properties of Conjugates Prepared by the Maillard Reaction of Black Bean Protein Isolates and Glucose with Ultrasound Pretreatment.
Polymers (Basel)
; 11(5)2019 May 10.
Artigo
em Inglês
| MEDLINE | ID: mdl-31083356