The effect of enzymatic deamidation on the solubility and emulsifying properties of walnut protein isolate
PG deamidation significantly enhanced the solubility and influenced the emulsifying properties of WPI in a manner dependent on the DD. © 2024 Society of Chemical Industry.
Authors
- Zheng Zhou (ORCID: https://orcid.org/0000-0002-3124-6041)
- Sisi Feng (ORCID: https://orcid.org/0000-0002-4472-1905)
- Jing Xue (ORCID: https://orcid.org/0000-0001-9259-4325)
Institutions
- Xihua University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-11-26
- DOI
- https://doi.org/10.1002/jsfa.14048
- Citations
- 3
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 1.05
Funders
- National Natural Science Foundation of China