Effect of dynamic high-pressure microfluidization on physicochemical, structural, and functional properties of oat protein isolate

Cheng, MM; Li, YN; Luo, XH; Chen, ZX; Wang, R; Wang, T; Feng, W; Zhang, H; He, J; Li, C

Li, YN (通讯作者)，Jiangnan Univ, Key Lab Carbohydrate Chem & Biotechnol, Minist Educ, Wuxi 214122, Jiangsu, Peoples R China.;Li, YN (通讯作者)，Jiangnan Univ, Natl Engn Res Ctr Cereal Fermentat & Food Biomfg, Wuxi 214122, Jiangsu, Peoples R China.;Li, YN (通讯作者)，Jiangnan Univ, Jiangsu Prov Engn Res Ctr Bioact Prod Proc, Wuxi 214122, Jiangsu, Peoples R China.;Li, YN (通讯作者)，Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2022; 82 ():

Abstract

Dynamic high-pressure microfluidization (DHPM) technology was used to treat oat protein isolate (OPI) to improve its functional properties and broaden......

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