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Preparation and functional characterization of buckwheat protein glycosylation products

Luo, Qian, Cui, Yan, Gao, Weifan, Wang, Wei, Zheng, Mingzhu, Liu, Jingsheng·2025·Food Chemistry: X
DOI 10.1016/j.fochx.2025.102879PMC PMC12358666
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  • Chemical modifications (glycosylation and phenolic conjugation) can adjust wettability and oxidation resistance, but the same chemistry can also reduce solubility and promote bridging flocculation if conjugation/crosslink density is excessive.

    “Chemical modifications (glycosylation and phenolic conjugation) can adjust wettability and oxidation resistance, but the same chemistry can also reduce solubility and promote bridging flocculation if con­ jugation/crosslink density is excessive (Li et al., 2024b; Luo et al., 2025).”

    From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Luo et al., 2025

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Authors
Luo, Q., Cui, Y., Gao, W., Wang, W., Zheng, M., & Liu, J.
Venue
Food Chemistry: X
Publisher
Elsevier BV
Published
2025-08
Volume
30
Pages
102879
ISSN
2590-1575
DOI
10.1016/j.fochx.2025.102879
PMC
PMC12358666
Cited by
7
References
1
Language
en
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