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Physicochemical, functional, and digestive characteristics of tea seed cake protein obtained by ultrafiltration.
Liang, Li; Xiao, Yali; Zhang, Jixian; Liu, Xiaofang; Wen, Chaoting; Zhang, Huijuan; Wang, Jing; Ren, Jiaoyan; Liu, Guoyan; Xu, Xin.
Affiliation
  • Liang L; College of Food Science and Engineering, Yangzhou University, Yangzhou, China.
  • Xiao Y; College of Food Science and Engineering, Yangzhou University, Yangzhou, China.
  • Zhang J; College of Food Science and Engineering, Yangzhou University, Yangzhou, China.
  • Liu X; College of Food Science and Engineering, Yangzhou University, Yangzhou, China.
  • Wen C; College of Food Science and Engineering, Yangzhou University, Yangzhou, China.
  • Zhang H; Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing, China.
  • Wang J; China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing, China.
  • Ren J; Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing, China.
  • Liu G; China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing, China.
  • Xu X; School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
J Food Sci ; 87(10): 4522-4537, 2022 Oct.
Article in En | MEDLINE | ID: mdl-36102207
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Tea / Ultrafiltration Language: En Journal: J Food Sci Year: 2022 Document type: Article Affiliation country: China
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Tea / Ultrafiltration Language: En Journal: J Food Sci Year: 2022 Document type: Article Affiliation country: China