Microwave treatment on structure and digestibility characteristics of Spirulina platensis protein

As a novel protein resource, the low digestibility of Spirulina platensis protein (SPP) limits its large-scale application. From the perspective of food processing methods, different heating treatments were explored to improve the structure and digestibility of SPP. In this study, SPP was heated by...

पूर्ण विवरण

ग्रंथसूची विवरण

मुख्य लेखकों:	Jian Zhang, Yingying Zou, Bowen Yan, Nana Zhang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan
स्वरूप:	Artigo
भाषा:	Inglês
प्रकाशित:	Elsevier 2023-01-01
श्रृंखला:	Current Research in Food Science
विषय:	Spirulina platensis protein Microwave Water bath Protein structure Digestibility
ऑनलाइन पहुंच:	http://www.sciencedirect.com/science/article/pii/S2665927123001491
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