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Mild acid extraction of Camellia protein with low saponin: Composition identification and interfacial stabilization

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成果类型:
期刊论文
作者:
Xiaoli Yang;Jisong Zhou;Qingxuan Fu;Weiping Jin*;Wangyang Shen;...
通讯作者:
Weiping Jin
作者机构:
[Xiaoli Yang; Jisong Zhou; Qingxuan Fu; Weiping Jin; Wangyang Shen] Key Laboratory for Deep Processing of Major Grain and Oil, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, 430023, PR China
School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China
[Dengfeng Peng] Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, 430062, PR China
[Yaoqi Tian] Key Laboratory for Deep Processing of Major Grain and Oil, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, 430023, PR China<&wdkj&>School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China
通讯机构:
[Weiping Jin] K
Key Laboratory for Deep Processing of Major Grain and Oil, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, 430023, PR China
语种:
英文
期刊:
Food Hydrocolloids
ISSN:
0268-005X
年:
2025
卷:
160
页码:
110720
基金类别:
CRediT authorship contribution statement Xiaoli Yang: Data curation. Jisong Zhou: Formal analysis, Data curation. Qingxuan Fu: Formal analysis. Weiping Jin: Writing – original draft, acquisition, Conceptualization. Wangyang Shen: Writing – review & editing, Resources. Yaoqi Tian: Writing – review & editing. Dengfeng Peng: Visualization, Methodology.
机构署名:
本校为第一且通讯机构
院系归属:
食品科学与工程学院

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