Effects of Ultrasonic and Microwave Pretreatments on Calcium Chelating Capacity, Structure and Stability of Walnut Meal Protein Peptides
In this study, a mixture of ultrasound or microwave pretreated walnut meal protein peptides and CaCl2 was used for the preparation of walnut peptide-calcium chelate. The effects of different pretreatments on the calcium chelating capacity, structural changes and stability of walnut meal protein pept...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
China Food Publishing Company
2024-04-01
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| سلاسل: | Shipin Kexue |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-8-023.pdf |
| الوسوم: |
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