Effects of High-Pressure Homogenization on the Structure and Functional Properties of <i>Solenaia oleivora</i> Proteins

<i>Solenaia oleivora</i>, a rare freshwater shellfish with high protein quality, is unique to China. However, the poor hydrosolubility and functional properties of <i>Solenaia oleivora</i> proteins hinder their utilization in food products. Herein, the alkaline dissolution-isoelectric precipitation...

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Principais autores:	Wanwen Chen, Xueyan Ma, Wu Jin, Haibo Wen, Gangchun Xu, Pao Xu, Hao Cheng
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2024-09-01
coleção:	Foods
Assuntos:	<i>Solenaia oleivora</i> protein high-pressure homogenization structure functional property digestibility
Acesso em linha:	https://www.mdpi.com/2304-8158/13/18/2958
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