Functional properties of glutelin from <i>Camellia oleifera</i> seed cake: Improvement by alkali-assisted phosphorylation through changes in protein structure.

Curr Res Food Sci · 2023 · PMC9842863 · PMID 36660303

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an increasing trendno p-value reported

Meanwhile, for phosphorylated CSCG, the ESI increased with increasing pH consistent with an increasing trend in their EAI values as well.

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