Basic electrolyzed water coupled with ultrasonic treatment improves the functional properties and digestibility of Antarctic krill proteins
Yufeng Li, Jinsong Wang, Xiping Zhu, Lijun Tan, Dan Xie, Wenjing Xu, Yunlei Gui, Yong Zhao, Jing Jing Wang
Topics & Concepts
SolubilityChemistryFlexibility (engineering)Amino acidUltrasonic sensorChromatographyChemical engineeringBiochemistryOrganic chemistryMathematicsMedicineStatisticsEngineeringRadiologyMeat and Animal Product QualityProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides