HIGHLIGHTS
- who: Wei Zhang et al. from the Department of Food Science and Engineering, Nanjing Forestry University, Nanjing, China have published the research work: Alkali-Induced Phenolic Acid Oxidation Enhanced Gelation of Ginkgo Seed Protein, in the Journal: Foods 2023, 1506 of /2023/
- what: The authors selected three structurally distinct, water-soluble phenolic acids-gallic acid, epigallocatechin gallate, and tannin-to investigate the effect of alkali-induced phenolic oxidation on gelling properties of GSPI and elucidate the underlying mechanisms. As a 13 of 15 result of elucidating the interactions between phenolic acids and GSPI, the study . . .
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