Effect of ultrasonic-ionic liquid pretreatment on the hydrolysis degree and antigenicity of enzymatic hydrolysates from whey protein

作者：Qi Zhang, Qihe Chen, Guoqing He · 发表于：Ultrasonics Sonochemistry · 年份：2019 · DOI：10.1016/j.ultsonch.2019.104926 · 被引用次数：49 · 研究领域：Food Allergy and Anaphylaxis Research、Protein Hydrolysis and Bioactive Peptides、Proteins in Food Systems