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Effects of Limited Hydrolysis and High-Pressure Homogenization on Functional Properties of Oyster Protein Isolates.
Yu, Cuiping; Cha, Yue; Wu, Fan; Xu, Xianbing; Du, Ming.
Affiliation
  • Yu C; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China. yucuiping1987@sina.com.
  • Cha Y; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China. m18840853913@163.com.
  • Wu F; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China. 15536665462@163.com.
  • Xu X; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China. xianbingxu@dlpu.edu.cn.
  • Du M; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China. duming@dlpu.edu.cn.
Molecules ; 23(4)2018 Mar 22.
Article in En | MEDLINE | ID: mdl-29565324
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Plant Proteins Limits: Animals Language: En Journal: Molecules Journal subject: BIOLOGIA Year: 2018 Document type: Article Affiliation country: China Country of publication: Switzerland
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Plant Proteins Limits: Animals Language: En Journal: Molecules Journal subject: BIOLOGIA Year: 2018 Document type: Article Affiliation country: China Country of publication: Switzerland