Work

Molten globule-state protein structure: Perspectives from food processing applications

Year: 2024

Type: review

Source: Food Research International

DOI: 10.1016/j.foodres.2024.115318

Authors: Kangshuai Lou, Yuanrong Zheng, Libin Wang, Changyu Zhou, Jianhui Wang, Daodong Pan, Zhen Wu, Jinxuan Cao, Hao Zhang, Qiang Xia

Institutions: Ningbo University, Nanjing Forestry University, Changsha University of Science and Technology, Beijing Technology and Business University, China Agricultural University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: National Natural Science Foundation of China, Ningbo Municipal Bureau of Science and Technology, Natural Science Foundation of Zhejiang Province, Fundamental Research Funds for the Provincial Universities of Zhejiang

Awards: G2125209533, 4-羟基苯乙醇介导多场耦合辅助发酵驱动酵母菌代谢鸭肝腥味物质的调控机制, G5198070209, G6020827126, G7645515439

OpenAlex ID: W4404289869

FWCI: 0.72

Cites: 131

Cited by: 23

Related to: 10