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Effects of ball milling treatment on physicochemical properties and digestibility of Pacific oyster (Crassostrea gigas) protein powder
The oyster protein was ball milling treated in this work, and the effects on particle size, conformation, physicochemical properties, and in vitro protein digestibility (IVPD) were investigated. After ball milling treatment, the particle size obviously decreased, and the protein powder became denser...
Shranjeno v:
| izdano v: | Food Sci Nutr |
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| Main Authors: | , , , , , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
John Wiley and Sons Inc.
2018
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6145235/ https://ncbi.nlm.nih.gov/pubmed/30258601 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.705 |
| Oznake: |
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