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
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Shengxin Shao
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Shengxin Shao is an academic researcher from Zhejiang University of Technology. The author has contributed to research in topics: Proteins in Food Systems & Polysaccharides Composition and Applications & Food composition and properties. The author has an h-index of 4, co-authored 5 publications.
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