Functional and emulsification characteristics of phospholipids and derived o/w emulsions from peony seed meal-Reference-Cited by-同舟云学术

Functional and emulsification characteristics of phospholipids and derived o/w emulsions from peony seed meal

Published:2022-09 Issue: Volume:389 Page:133112
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xia Zi-Wei,Zhang Jian-Guo,Ni Zhi-Jing,Zhang Fan,Thakur Kiran,Hu Fei,Wei Zhao-Jun

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

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4. Biophysical and in vitro absorption studies of iron chelating peptide from barley proteins;Eckert;Journal of Functional Foods,2016

5. Production and identification of biologically active peptides derived from by-product of hen egg-yolk phospholipid extraction;Eckert;International Journal of Peptide Research and Therapeutics,2019

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