Impact of microwave processing on the secondary structure, in-vitro protein digestibility and allergenicity of shrimp (Litopenaeus vannamei) proteins
Xin Dong, Jin Wang, Vijaya Raghavan
Topics & Concepts
ShrimpTropomyosinLitopenaeusFood scienceProtein digestibilityChemistryProtein secondary structureIn vitroBiochemistryBiologyMyosinFisheryProtein Hydrolysis and Bioactive PeptidesFood Allergy and Anaphylaxis ResearchProteins in Food Systems