Advances in converting of meat protein into functional ingredient via engineering modification of high pressure homogenization
Xing Chen, Li Liang, Xinglian Xu
Topics & Concepts
IngredientHomogenization (climate)Food scienceFunctional foodMyofibrilChemistryFood proteinHigh proteinBiochemical engineeringBiochemistryBiologyEngineeringEcologyBiodiversityMeat and Animal Product QualityProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides