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...

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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

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