Comparison of functional and structural properties of ginkgo seed protein dried by spray and freeze process.

Shen, Li; Li, Jianlin; Lv, Lishuang; Zhang, Li; Bai, Rong; Zheng, Tiesong; Zhang, Qiuting.

Affiliation

Shen L; Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 2 Xuelin Road, Qixia, Nanjing, 210097 People's Republic of China.
Li J; Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 2 Xuelin Road, Qixia, Nanjing, 210097 People's Republic of China.
Lv L; Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 2 Xuelin Road, Qixia, Nanjing, 210097 People's Republic of China.
Zhang L; Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 2 Xuelin Road, Qixia, Nanjing, 210097 People's Republic of China.
Bai R; Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 2 Xuelin Road, Qixia, Nanjing, 210097 People's Republic of China.
Zheng T; Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 2 Xuelin Road, Qixia, Nanjing, 210097 People's Republic of China.
Zhang Q; Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 2 Xuelin Road, Qixia, Nanjing, 210097 People's Republic of China.

J Food Sci Technol ; 58(1): 175-185, 2021 Jan.

Article in En | MEDLINE | ID: mdl-33505062