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Effects of ultra-high-pressure treatment on the structural and functional properties of buckwheat 13S globulin

Yiming Zhou Boya Ouyang Lina Du Yun Wei Xiaoli Zhou Ying Xiao Yifen Wang

食品科学与人类健康（英文）2022，Vol.11Issue(4)：895-903,9.

Effects of ultra-high-pressure treatment on the structural and functional properties of buckwheat 13S globulin

Yiming Zhou ¹Boya Ouyang ²Lina Du ²Yun Wei ²Xiaoli Zhou ²Ying Xiao ²Yifen Wang²

作者信息

1. State Key Laboratory of Dairy Biotechnology,Shanghai Engineering Research Center of Dairy Biotechnology,Dairy Research Institute,Bright Dairy&Food Co.Ltd.,Shanghai 200436,China
2. School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China.
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摘要

关键词

Ultra-high-pressure/Buckwheat 13S globulin/Structure/Functional characteristics

Key words

Ultra-high-pressure/Buckwheat 13S globulin/Structure/Functional characteristics

引用本文复制引用

Yiming Zhou,Boya Ouyang,Lina Du,Yun Wei,Xiaoli Zhou,Ying Xiao,Yifen Wang..Effects of ultra-high-pressure treatment on the structural and functional properties of buckwheat 13S globulin[J].食品科学与人类健康（英文）,2022,11(4):895-903,9.

基金项目

The authors grateful acknowledge the financial support by the Open Project Program of State Key Laboratory of Dairy Biotechnology(No.SKLDB2018-002),National Natural Science Foundation of China(No.31871805&No.31501437),Shanghai Municipal Education Commission(Plateau Discipline Construction Program)and China Agriculture Research System(CARS-08-D2). （No.SKLDB2018-002）

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