Author:
Wang Xiaoqing,Geng Lihua,Yue Yang,Wu Ning,Zhang Quanbin,Zhou Yongdong,Wang Jing
Publisher
Springer Science and Business Media LLC
Subject
Water Science and Technology,Oceanography
Reference47 articles.
1. Abdollahi M, Axelsson J, Carlsson N G, Nylund G M, Albers E, Undeland I. 2019. Effect of stabilization method and freeze/thaw-aided precipitation on structural and functional properties of proteins recovered from brown seaweed (Saccharina latissima). Food Hydrocolloids, 96: 140–150.
2. Alizadeh O, Aliakbarlu J. 2020. Effects of ultrasound and ohmic heating pretreatments on hydrolysis, antioxidant and antibacterial activities of whey protein concentrate and its fractions. LWT, 131: 109913.
3. Bedoux G, Hardouin K, Burlot A S, Bourgougnon N. 2014. Bioactive components from seaweeds: cosmetic applications and future development. In: Bourgougnon N ed. Advances in Botanical Research. Academic Press, Oxford. p.345–378.
4. Benelhadj S, Gharsallaoui A, Degraeve P, Attia H, Ghorbel D. 2016. Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate. Food Chemistry, 194: 1 056–1 063.
5. Bera M B, Mukherjee R K. 1989. Solubility, emulsifying, and foaming properties of rice bran protein concentrates. Journal of Food Science, 54(1): 142–145.
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献