Effects of different polysaccharide contents on the gel properties of transglutaminase-induced ultrasonic-assisted peanut isolate proteins-corn silk polysaccharide products and their influence on riboflavin release behavior.

Food Chem X · 2025 · PMC11997391 · PMID 40236743

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an increasing trendno p-value reported

As the mass of polysaccharides increased, the gel initially showed an increasing trend, followed by a slight decrease.

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