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Modification of structural and functional properties of camelina protein treated with ultrasound-assisted enzymatic

Ting Li1, Chuping Zhang1, Jianfen Ye2

  • 1State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.

Food Chemistry
|February 7, 2026
PubMed

Keywords:
Antioxidant capacityCamelina proteinEnzymatic hydrolysisFunctional propertiesStructural characterization

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