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High-Pressure Homogenization Pre-Treatment Improved Functional Properties of Oyster Protein Isolate Hydrolysates

Yue Cha1, Fan Wu2, Henan Zou3

  • 1School of Food Science and Technology, National Engineering Research Center of Seafood,Dalian Polytechnic University, Dalian 116034, China. m18840853913@163.com.

Molecules (Basel, Switzerland)
|December 20, 2018
PubMed

Keywords:
functional propertieshigh-pressure homogenizationshellfish proteinstrypsin hydrolysis

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