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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Original Articles

Secondary structure of proteins on oil release in aqueous enzymatic extraction of rapeseed oil as affected hydrolysis state

Zong MengState Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of ChinaCorrespondence[email protected] [email protected]
ORCID Iconhttps://orcid.org/0000-0002-4888-4592View further author information
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Songli WeiState Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of ChinaView further author information
,
Keyu QiState Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of ChinaView further author information
,
Ying GuoState Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of ChinaView further author information
,
Yong WangDepartment of Food Science and Engineering, Guangdong Saskatchewan Oilseed Joint Laboratory, Jinan University, Guangdong, People’s Republic of ChinaView further author information
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Yuanfa LiuState Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of ChinaCorrespondence[email protected] [email protected]
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Pages 119-127 | Received 11 Jul 2017, Accepted 05 Dec 2017, Published online: 19 Apr 2018

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