Effect of dynamic high-pressure microfluidization on physicochemical, structural, and functional properties of oat protein isolate

M Cheng, X Luo, Z Chen, R Wang, T Wang… - Innovative Food Science …, 2022 - Elsevier
Dynamic high-pressure microfluidization (DHPM) technology was used to treat oat protein
isolate (OPI) to improve its functional properties and broaden its application in food …
被引用次数：12 相关文章

Effect of dynamic high-pressure microfluidization on physicochemical, structural, and functional properties of oat protein isolate.

M Cheng, Y Li, X Luo, Z Chen, R Wang, T Wang… - 2022 - cabidigitallibrary.org
Dynamic high-pressure microfluidization (DHPM) technology was used to treat oat protein
isolate (OPI) to improve its functional properties and broaden its application in food …