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Journal: Foods, 2022
Volume: 11
Number: 1289
1289
Article: Effect of Hydrothermal Cooking Combined with High-Pressure Homogenization and Enzymatic Hydrolysis on the Solubility and Stability of Peanut Protein at Low pH
Authors: by Jiaxiao Li, Aimin Shi, Hongzhi Liu, Hui Hu, Qiang Wang, Benu Adhikari, Bo Jiao and Marc Pignitter
Link: https://www.mdpi.com/2304-8158/11/9/1289

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