Modification of functionalities and <scp><i>in vitro</i></scp> digestibility of clam <scp><i>Mactra chinensis</i></scp> powder upon ultrasound treatment
Treatment with ultrasound at different amplitudes resulted in a modification of functionalities and in vitro digestibility of MCp, thereby providing a theoretical basis for the development of marine protein foods. © 2025 Society of Chemical Industry.
Authors
- Hai‐Tao Wu (ORCID: https://orcid.org/0000-0003-2652-7508)
- Yuqiao Wang (ORCID: https://orcid.org/0000-0001-9281-3911)
- Bin Lai (ORCID: https://orcid.org/0000-0002-5003-0975)
- Ce Wang (ORCID: https://orcid.org/0000-0003-3204-5564)
- Lichao Zhang
- Tian‐Qi Zhou
- Yingrui Wang (ORCID: https://orcid.org/0000-0002-4198-6836)
- Jia‐Nan Yan (ORCID: https://orcid.org/0009-0002-5062-6987)
Institutions
- Shanxi University (CN)
- Dalian Polytechnic University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-05-30
- DOI
- https://doi.org/10.1002/jsfa.14375
- Citations
- 1
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 1.16
Funders
- National Natural Science Foundation of China