Disulfide cleavage to improve interfacial behavior and emulsification properties of oat protein

Runnan Li, Youling L. Xiong

Research output: Contribution to journalArticlepeer-review

22 Scopus citations

Fingerprint

Dive into the research topics of 'Disulfide cleavage to improve interfacial behavior and emulsification properties of oat protein'. Together they form a unique fingerprint.

Pharmacology, Toxicology and Pharmaceutical Science

Food Science