Improvement of ultrasound microwave-assisted enzymatic production and high hydrostatic pressure on emulsifying, rheological and interfacial characteristics of sweet potato protein hydrolysates-Reference-Cited by-同舟云学术

Improvement of ultrasound microwave-assisted enzymatic production and high hydrostatic pressure on emulsifying, rheological and interfacial characteristics of sweet potato protein hydrolysates

Published:2021-08 Issue: Volume:117 Page:106684
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Falade Ebenezer Ola,Mu Tai-Hua,Zhang Miao

Funder

Earmarked Fund for China Agriculture Research System

National Key Research and Development Program of China

Central Public-interest Scientific Institution Basal Research Fund, Chinese Academy of Fishery Sciences

Beijing Municipal Natural Science Foundation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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