Physicochemical, functional, and digestive characteristics of tea seed cake protein obtained by ultrafiltration

Author:

Liang Li1ORCID,Xiao Yali1,Zhang Jixian1,Liu Xiaofang1,Wen Chaoting1,Zhang Huijuan23,Wang Jing23ORCID,Ren Jiaoyan4ORCID,Liu Guoyan1,Xu Xin1

Affiliation:

1. College of Food Science and Engineering Yangzhou University Yangzhou China

2. Innovation Center for Food Nutrition and Human Health Beijing Technology & Business University Beijing China

3. China‐Canada Joint Lab of Food Nutrition and Health (Beijing) Beijing Technology & Business University Beijing China

4. School of Food Science and Engineering South China University of Technology Guangzhou China

Publisher

Wiley

Subject

Food Science

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