Functional properties of glutelin from Camellia oleifera seed cake: Improvement by alkali-assisted phosphorylation through changes in protein structure
2023 · Current Research in Food Science · 9 citations
https://doi.org/10.1016/j.crfs.2023.100438
N
Ningxiang Yu
Claim or correct this author profile
Claim this profile or suggest corrections to the name, affiliation, bio, photo, or paper titles. Approved changes appear as verified CitedEvidence overlays.
57
Papers
1.2K
Citations
21
h-index
30
i10-index
Ningxiang Yu is an academic researcher from Zhejiang University of Technology. The author has contributed to research in topics: Proteins in Food Systems & Food Chemistry and Fat Analysis & Polysaccharides Composition and Applications. The author has an h-index of 21, co-authored 49 publications.
Papers by this author
worksResearch topics
topicsChat about Author
Papers
Chat
Click to start Chat