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Sponsored AI Networking Cookbook: Practical recipes for AI-assisted network automation and development AI Networking Cookbook: Practical recipes for AI-assisted network automation and development

Author

Liang Li

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Sep 2026

The synergistic evolution of structural characteristics and interfacial behavior in the Maillard reaction process regulated the emulsifying properties of flaxseed globulin-flaxseed gum conjugates.

Flaxseed globulin (FG), the predominant protein in flaxseed, exhibits suboptimal emulsifying properties that limit its food applications. The Maillard-driven glycation with polysaccharides offers a promising strategy to enhance protein functionality. This study elucidated the dynamic structural changes, interfacial beh...

Xin Shen, Yue-E Jing, Xiao-Yu Yang et al. · 0 citations

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