Comparison of structural and functional properties between two protein isolates from flax (Linum usitatissimum L.) seeds

被引：0
|
作者：
Ren, Juanrui [1 ]
Fu, Jing [1 ]
Zhao, Xiai [1 ]
机构：
[1] College of Food Science and Engineering, Ningxia University, Ningxia, Yinchuan,750021, China
来源：
Journal of Food Measurement and Characterization | 2024年 / 18卷 / 12期
关键词：
Cold-pressed flaxseed meal; Degumming and degreasing; Protein isolate; Structural characteristics; Functional property;
D O I：
10.1007/s11694-024-02895-y
中图分类号：
学科分类号：
摘要：
Fourier transform infrared spectroscopy
引用
收藏
页码：9708 / 9720
页数：12
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