Effect of roasting duration on the solubility, structure, and IgE-binding capacity of cashew nut proteins
Xiaoli Yan, YangLing Wang, Yi Chen, Jianhua Xie, Qiang Yu
Topics & Concepts
RoastingCashew nutSolubilityChemistryNutFood scienceOrganic chemistryPhysical chemistryStructural engineeringEngineeringFood Allergy and Anaphylaxis ResearchProteins in Food SystemsPrion Diseases and Protein Misfolding