Zhao, Zhongkai ; Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing, 100193, China, University of Liège, Gembloux Agro-Bio Tech, Laboratory of Biomass and Green Technologies, Passage des Déportés, 2, Gembloux, 5030, Belgium
Mu, T.-H.; Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing, 100193, China
Zhang, M.; Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing, 100193, China
Richel, Aurore ; Université de Liège - ULiège > Département GxABT > SMARTECH
Language :
English
Title :
Effects of high hydrostatic pressure and microbial transglutaminase treatment on structure and gelation properties of sweet potato protein
Publication date :
2019
Journal title :
LWT - Food Science and Technology
ISSN :
0023-6438
eISSN :
1096-1127
Publisher :
Elsevier, United States
Volume :
115
Peer reviewed :
Peer Reviewed verified by ORBi
Funders :
Earmarked Fund for China Agriculture Research System: CARS-10-B21National Key Research and Development Program of China Stem Cell and Translational Research: 2016YFE0133600
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