https://www.selleckchem.com/TGF-beta.html
These findings suggested that the crosslinked CMKGM/CS nanogels might be a promising delivery system for nutrients.The effect of high amylose corn starch (HAS)-fatty acid complexes on the gel properties, protein secondary structure, microstructure, fatty acid content, and sensory properties of surimi under high-temperature treatment were investigated. The formation of HAS-fatty acid complexes increased melting temperature and decreased average particle size of HAS. The addition of HAS-fatty acid complexes significantly improved the breaking for
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