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This study investigated the capability of phytoglycogen (PG) to improve the water-soluble amount and bioavailability of resveratrol (RES). RES and PG were incorporated through co-solvent mixing and spray-drying to form PG-RES solid dispersions. The soluble amount of RES of PG-RES solid...
The aim of this study was to investigate the effect of transglutaminase (TGase) treatment on structure and gelation properties of mung bean protein gel (MBPG). Structure properties for MBPG were determined by surface hydrophobicity, free sulfhydryl groups, sodium dodecyl sulfate polyacrylamide...
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