Effect of Ultrafine Grinding on the Structural and Functional Properties of Flaxseed Protein
To enhance the functional properties of flaxseed protein and broaden its application in food production, ultrafine-ground flaxseed was obtained using a high-energy nano-impact mill. The structure and functional characteristics of flaxseed protein were analyzed by scanning electron microscopy, sodium...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090333 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|