The casein in sheep milk processed by cold plasma technology: Phosphorylation degree, functional properties, oxidation characteristics, and structure
Jiaying Zhang, Jiaqing Song, Shuangshuang Wang, Yangyu Su, Linlin Wang, Wupeng Ge
Topics & Concepts
CaseinChemistryFood scienceDegree (music)PhosphorylationBiochemistryPlasmaAcousticsPhysicsQuantum mechanicsProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality