Formation, Structural Characteristics and Emulsification Properties of Mung Bean Globulin Amyloid Fibrils
BAI Lu, LI Zhiming, ZHANG Shu, FENG Yuchao, FU Tianxin, LIU Yuhang, WANG Changyuan
FOOD SCIENCE . 2024, (7): 43 -51 .  DOI: 10.7506/spkx1002-6630-20230808-038