Characteristics and properties of co-precipitated protein and film based on Bambara groundnut protein isolate and fish skin acid-soluble collagen
Co-precipitated protein (CPP) from Bambara groundnut protein isolate (BGPI) and fish skin acid-soluble collagen (ASC) at different BGPI/ASC ratios (100:0, 75:25, 50:50, 25:75 and 0:100 (v/v)) were prepared and characterized. CPP of BGPI/ASC at ratio of 75:25 had higher solubility at acidic and alkal...
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| Principais autores: | , , , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Elsevier
2024-12-01
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| 叢編: | Journal of Agriculture and Food Research |
| 主題: | |
| 在線閱讀: | http://www.sciencedirect.com/science/article/pii/S2666154324004678 |
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