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The structural characteristics and physicochemical properties of mung bean protein hydrolysate of protamex induced by ultrasound.
Bing SJ, Liu FF, Li YQ, Sun GJ, Wang CY, Liang Y, Zhao XZ, Hua DL, Chen L, Mo HZ. Bing SJ, et al. J Sci Food Agric. 2024 Apr;104(6):3665-3675. doi: 10.1002/jsfa.13251. Epub 2024 Jan 18. J Sci Food Agric. 2024. PMID: 38158728
Ultrasound treatment could change the structures of protein hydrolysate to accordingly affect its physicochemical properties. The aim of this study was to investigate the effects of ultrasound treatment on the structural and physicochemical properties of mung bean protein …
Ultrasound treatment could change the structures of protein hydrolysate to accordingly affect its physicochemical properties. The aim of thi …
Changes in quality components and antioxidant activity of peony seed soy sauce during low-salt solid-state fermentation.
Zhang MJ, Sun GJ, Li YQ, Zhao XZ, He JX, Hua DL, Chen L, Mo HZ. Zhang MJ, et al. J Sci Food Agric. 2023 Aug 30;103(11):5432-5441. doi: 10.1002/jsfa.12617. Epub 2023 Apr 24. J Sci Food Agric. 2023. PMID: 37038905
BACKGROUND: In this study, the fermentation conditions of peony seed soy sauce (PSSS) koji were optimized by response surface method, and the quality components and antioxidant activity of PSSS were investigated at different low-salt solid-state fermentation stages. ...
BACKGROUND: In this study, the fermentation conditions of peony seed soy sauce (PSSS) koji were optimized by response surface method, …
Structure, functional and physicochemical properties of lotus seed protein under different pH environments.
Zhong X, Li YQ, Sun GJ, Wang CY, Liang Y, Zhao XZ, Hua DL, Chen L, Mo HZ. Zhong X, et al. J Sci Food Agric. 2024 Apr 23. doi: 10.1002/jsfa.13554. Online ahead of print. J Sci Food Agric. 2024. PMID: 38651728
BACKGROUND: The present study investigated the structure, functional and physicochemical properties of lotus seed protein (LSP) under different pH environments. ...The analysis of rheological properties showed that LSP gel had high stability and great strength in an alkali …
BACKGROUND: The present study investigated the structure, functional and physicochemical properties of lotus seed protein (LSP) under …