Inhibition Effect of Ultrasound on the Formation of Lysinoalanine in Rapeseed Protein Isolates during pH Shift Treatment

Author:

Li Yihe123,Zhang Zhaoli4,Ren Wenbin13,Wang Yang4,Mintah Benjamin Kumah1,Dabbour Mokhtar5,Hou Yizhi13,He Ronghai13ORCID,Cheng Yu13ORCID,Ma Haile13

Affiliation:

1. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China

2. College of Grain Engineering, Food & Drug, Jiangsu Vocational college of Finance &Economics, 8 Meicheng East Road, Huaian, Jiangsu 223001,China

3. Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China

4. School of Food Science and Engineering, Yangzhou University, 196 Huayang West Road, Yangzhou, Jiangsu 225127, China

5. Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt

Funder

Jiangsu Provincial Key Research and Development Program

Jiangsu Agricultural Science and Technology Innovation Fund

National Natural Science Foundation of China

Priority Academic Program Development of Jiangsu Higher Education Institutions

National Primary Research & Development Plan of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

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