Effect of ultrasonic power on properties of edible composite films based on rice protein hydrolysates and chitosan-Reference-Cited by-同舟云学术

Effect of ultrasonic power on properties of edible composite films based on rice protein hydrolysates and chitosan

Published:2020-07 Issue: Volume:65 Page:105049
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Wang Lingling,Ding Jian,Fang Yong,Pan Xin,Fan Fengjiao,Li Peng,Hu Qiuhui

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Innovation Fund

JASTIF

Priority Academic Program Development of Jiangsu Higher Education Institutions

Jiangsu Province

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference41 articles.

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4. The structural modification of pea protein concentrate with gum Arabic by controlled Maillard reaction enhances its functional properties and flavor attributes;Zha;Food Hydrocolloids,2019

5. Characterisation of the physicochemical properties of intact and hydrolysed rice protein ingredients;Amagliani;J. Cereal Sci.,2019

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