The enhancement of gastrointestinal digestibility of β‐LG by dynamic high‐pressure microfluidization to reduce its antigenicity
Author:
Affiliation:
1. State Key laboratory of Food Science and Technology Nanchang University No 235, Nanjing East Road Nanchang Jiangxi 330047 China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14044
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4. Influence of buffer type and concentration on the peptide composition of trypsin hydrolysates of β-lactoglobulin
5. Improved emulsifying capabilities of hydrolysates of soy protein isolate pretreated with high pressure microfluidization
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