Effects of ball-milling treatment on mussel (Mytilus edulis ) protein: structure, functional properties and in vitro digestibility-Reference-Cited by-同舟云学术

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Effects of ball-milling treatment on mussel (Mytilus edulis ) protein: structure, functional properties and in vitro digestibility

Published:2017-11-06 Issue:3 Volume:53 Page:683-691
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Yu Cuiping¹,Cha Yue¹,Wu Fan¹,Fan Weiwei¹,Xu Xianbing¹^ORCID,Du Ming¹^ORCID

Affiliation:

1. School of Food Science and Technology; National Engineering Research Center of Seafood; Dalian Polytechnic University; Dalian 116034 China

Funder

National Natural Science Foundation of China

The Basic Research Program of Liaoning Education Department

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13643/fullpdf

Reference46 articles.

1. Optimization of processing parameters of a ball mill refiner for chocolate;Alamprese;Journal of Food Engineering,2007

2. Protein quality of amaranth grains cultivated in Ethiopia as affected by popping and fermentation;Amare;Food and Nutrition Sciences,2015

3. Relationship between enthalpy relaxation and water sorption of ball-milled potato starch;Anzai;Journal of Food Engineering,2011

4. Functional and electrophoretic characteristics of succinylated peanut flour protein;Beuchat;Journal of Agricultural & Food Chemistry,1977

5. Isolation, characterization, and expression analysis of three actin genes in the New Zealand black-footed abalone, Haliotis iris;Bryant;Marine Biotechnology,2006

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