Sequential ultrasound and ultra-high pressure co-treatment improves the structural and functional properties of sheep skin protein hydrolysates and their performance in low-pH beverage systems

Food Research International 2026

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Authors: Xudong Zhang, Chenjie Yun, Jiangtao Li, Lihua Julie Zhu, Jiao Qi, Yubin Zhang

DOI: 10.1016/j.foodres.2025.118326

Cited by: 0

References: 28

Fields of Study & Subjects

Protein Hydrolysis and Bioactive Peptides Proteins in Food Systems Collagen: Extraction and Characterization

References 28