Effects of glycosylation, phenolic-binding, pH, and ionic strength on the structural, emulsifying, and antioxidant properties of millet bran gliadin: Mechanism insights
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To improve the emulsification and antioxidant properties of millet bran gliadin, glycosylation and ferulic acid-covalent-binding were utilised in this study. Structural analysis showed that glycosylation and ferulic acid-covalent binding increased the molecula... ...
