High‐intensity ultrasound treatment of shiitake mushroom protein isolate: effects on physicochemical, structural properties, and functional performance
The findings suggest that ultrasonic treatment can alter the physicochemical and functional attributes of SMPI significantly, increasing its potential for use within the food industry. © 2024 Society of Chemical Industry.
Authors
- Hongying Du (ORCID: https://orcid.org/0000-0001-6229-2713)
- Qinghui Cao
Institutions
- Nanjing Forestry University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-12-31
- DOI
- https://doi.org/10.1002/jsfa.14110
- Citations
- 6
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 2.09
Funders
- Nanjing Forestry University
- National Natural Science Foundation of China