Upgrading the functional properties of apricot kernel proteins through fibrillization

作者：Shuangjian Li, Xihua Liu, Yapeng Fang, Yiping Cao · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.110872 · 被引用次数：30 · 研究领域：Proteins in Food Systems、Protein Hydrolysis and Bioactive Peptides、Food composition and properties