Effects of high-pressure homogenization treatment on physiochemical properties of novel plant proteins
The plum seed protein isolates (PSPI), wolfberry protein isolates (WPI) jujube seed protein isolates (JPI), and hemp seed protein isolates (HPI) were prepared and treated with high-pressure homogenization at 90 MPa. The effects of high-pressure homogenization treatment on particle size, surface hydr...
| 主要な著者: | , , |
|---|---|
| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Elsevier
2023-06-01
|
| シリーズ: | Applied Food Research |
| 主題: | |
| オンライン･アクセス: | http://www.sciencedirect.com/science/article/pii/S2772502223000240 |