Composition, structure, and interfacial rheological properties of walnut glutelin
Walnut glutelin is a storage protein of high nutritional value, but its composition, structure, and applications in foods have not been fully studied. In this work, walnut glutelin was obtained using the Osborne fractionation method and identified by liquid chromatography-tandem mass spectrometry. T...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
De Gruyter
2025-07-01
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| Series: | Applied Rheology |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/arh-2025-0047 |
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