Effects of ultrasound pretreatment on the enzymolysis of hybrid sturgeon (Huso dauricus × Acipenser schrenckii) protein and the structural, functional, and antioxidant properties of hydrolysates-Reference-Cited by-同舟云学术

Effects of ultrasound pretreatment on the enzymolysis of hybrid sturgeon (Huso dauricus × Acipenser schrenckii) protein and the structural, functional, and antioxidant properties of hydrolysates

Published:2023-10 Issue: Volume:188 Page:115421
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wang Yuxia,Noman Anwar,Zhang Chao,Al-Dalali Sam,Abed Sherif M.

Funder

Yibin University

Publisher

Elsevier BV

Subject

Food Science

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4. Comparative study of high intensity ultrasound effects on food proteins functionality;Arzeni;Journal of Food Engineering,2012

5. Applications of ultrasound in analysis, processing and quality control of food: A review;Awad;Food Research International,2012

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