Limited enzymatic hydrolysis reshapes whey protein antigenicity, taste profile, and techno-functional properties
- DOI
- 10.1016/j.foodchem.2026.150287
- Published
- 2026-09
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150287,
title = {Limited enzymatic hydrolysis reshapes whey protein antigenicity, taste profile, and techno-functional properties},
author = {Meng-Qi Liu and Wen-Qi Liang and Di Su and Ying-Hua Zhang and Zhi-Shen Mu},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.150287},
url = {https://doi.org/10.1016/j.foodchem.2026.150287}
}RIS
TY - JOUR TI - Limited enzymatic hydrolysis reshapes whey protein antigenicity, taste profile, and techno-functional properties AU - Meng-Qi Liu AU - Wen-Qi Liang AU - Di Su AU - Ying-Hua Zhang AU - Zhi-Shen Mu PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.150287 UR - https://doi.org/10.1016/j.foodchem.2026.150287 ER -
APA
Liu, M., Liang, W., Su, D., Zhang, Y., & Mu, Z. (2026). Limited enzymatic hydrolysis reshapes whey protein antigenicity, taste profile, and techno-functional properties. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.150287
Source records
- crossref · retrieved 2026-11-10T19:59:27.382Z