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	Effect of steam explosion treatments on the functional properties and structure of camellia seed cake protein
	Shanying Zhang; Lili Zheng; Xiaoyan Zheng; Binling Ai; Yang Yang; Yonggui Pan; Zhanwu Sheng
刊名	Food Hydrocolloids
	2019
卷号	Vol.93页码:189-197
关键词	Steam explosion Camellia seed cake protein Functional properties Structural properties
ISSN号	0268-005X
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4743598
专题	湖南大学
作者单位	b College of Food Science, Hainan University, Haikou, 570228, China a Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou, 570101, China
推荐引用方式 GB/T 7714	Shanying Zhang,Lili Zheng,Xiaoyan Zheng,et al. Effect of steam explosion treatments on the functional properties and structure of camellia seed cake protein[J]. Food Hydrocolloids,2019,Vol.93:189-197.
APA	Shanying Zhang.,Lili Zheng.,Xiaoyan Zheng.,Binling Ai.,Yang Yang.,...&Zhanwu Sheng.(2019).Effect of steam explosion treatments on the functional properties and structure of camellia seed cake protein.Food Hydrocolloids,Vol.93,189-197.
MLA	Shanying Zhang,et al."Effect of steam explosion treatments on the functional properties and structure of camellia seed cake protein".Food Hydrocolloids Vol.93(2019):189-197.

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