Author:
Zhang Jie,Liu Dasong,Liu Yaowei,Yu Yun,Hemar Yacine,Regenstein Joe M.,Zhou Peng
Funder
National Natural Science Foundation of China
National Key Research and Development Program of China
State Key Laboratory of Food Science and Technology of Jiangnan University
China Postdoctoral Science Foundation
Jiangsu Province Postdoctoral Science Foundation
Subject
Biochemistry,Food Science
Cited by
12 articles.
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1. Milk protein concentrate supplementation improved appetite, metabolic parameters, adipocytokines, and body composition in dieting women with obesity: a randomized controlled trial;BMC Nutrition;2024-06-03
2. Evaluation of structure, quality, physicochemical properties, and phenolics content of pea proteins: A novel strategy through the incorporation of fermentation;Journal of Food Science;2024-02-05
3. Physicochemical and Sensory Characteristics of Garlic and Chili Pepper Powder Produced by Hot Air, Freeze, or Microwave Vacuum Drying;Journal of the Korean Society of Food Science and Nutrition;2023-09-30
4. Enhanced functionality of fermented whey protein using water kefir;International Journal of Food Properties;2023-06-27
5. Structural, functional, and physicochemical characterization of fermented whey protein concentrates recovered from various fermented-distilled whey;Food Hydrocolloids;2023-02