Microwave treatment on structure and digestibility characteristics of Spirulina platensis protein

As a novel protein resource, the low digestibility of Spirulina platensis protein (SPP) limits its large-scale application. From the perspective of food processing methods, different heating treatments were explored to improve the structure and digestibility of SPP. In this study, SPP was heated by...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhang, Jian, Zou, Yingying, Yan, Bowen, Zhang, Nana, Zhao, Jianxin, Zhang, Hao, Chen, Wei, Fan, Daming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Articles from the special issue: Food Physics, Edited by Job Ubbink and Jianshe Chen
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10484979/
https://www.ncbi.nlm.nih.gov/pubmed/37691697
http://dx.doi.org/10.1016/j.crfs.2023.100581

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10484979/
https://www.ncbi.nlm.nih.gov/pubmed/37691697
http://dx.doi.org/10.1016/j.crfs.2023.100581

Ejemplares similares