Improving gelation properties of low concentration peanut protein isolate by phosphorylation.
- DOI
- 10.1016/j.ijbiomac.2025.144157
- Published
- 2025 Jun
- Container
- International journal of biological macromolecules
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.ijbiomac.2025.144157,
title = {Improving gelation properties of low concentration peanut protein isolate by phosphorylation.},
author = {Hou XX and Hao M and Yang J and Sun GJ and Li YQ and Wang CY and Liang Y and Mo HZ},
year = {2025},
journal = {International journal of biological macromolecules},
doi = {10.1016/j.ijbiomac.2025.144157},
url = {https://doi.org/10.1016/j.ijbiomac.2025.144157}
}RIS
TY - JOUR TI - Improving gelation properties of low concentration peanut protein isolate by phosphorylation. AU - Hou XX AU - Hao M AU - Yang J AU - Sun GJ AU - Li YQ AU - Wang CY AU - Liang Y AU - Mo HZ PY - 2025 JO - International journal of biological macromolecules DO - 10.1016/j.ijbiomac.2025.144157 UR - https://doi.org/10.1016/j.ijbiomac.2025.144157 ER -
APA
XX, H., M, H., J, Y., GJ, S., YQ, L., CY, W., Y, L., & HZ, M. (2025). Improving gelation properties of low concentration peanut protein isolate by phosphorylation.. International journal of biological macromolecules. https://doi.org/10.1016/j.ijbiomac.2025.144157
Source records
- pubmed · retrieved 2026-09-26T08:37:46.166Z