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Evaluation of physicochemical and functional properties of protein isolates from 5 edible mushroom species

Zheng Qian Mengdie Yang Xiao Chen Qiping Zhan Lei Zhong Qiuhui Hu Liyan Zhao

食品科学与人类健康（英文）2025，Vol.14Issue(2)：671-682,12.

食品科学与人类健康（英文）2025，Vol.14Issue(2)：671-682,12.DOI:10.26599/FSHW.2024.9250043

Evaluation of physicochemical and functional properties of protein isolates from 5 edible mushroom species

Zheng Qian ¹Mengdie Yang ¹Xiao Chen ¹Qiping Zhan ¹Lei Zhong ¹Qiuhui Hu ¹Liyan Zhao¹

作者信息

1. Key Laboratory of Edible Mushroom Processing,Ministry of Agriculture and Rural Affairs,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China
折叠

摘要

关键词

Edible mushroom proteins/Physicochemical properties/Functional properties/Gelling properties

Key words

Edible mushroom proteins/Physicochemical properties/Functional properties/Gelling properties

引用本文复制引用

Zheng Qian,Mengdie Yang,Xiao Chen,Qiping Zhan,Lei Zhong,Qiuhui Hu,Liyan Zhao..Evaluation of physicochemical and functional properties of protein isolates from 5 edible mushroom species[J].食品科学与人类健康（英文）,2025,14(2):671-682,12.

基金项目

This work was supported by the special fund of Jiangsu Province for the transformation of scientific and technological achievements(BA2021062),and Jiangsu agricultural science and technology independent innovation fund(CX(22)2007). （BA2021062）

食品科学与人类健康（英文）

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