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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Stability and sensory analysis of walnut polypeptide liquid: response surface optimization

Qian Suna College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, ChinaORCID Iconhttps://orcid.org/0000-0002-7924-6737View further author information
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Yimei Chenga College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, ChinaView further author information
,
Gang Yanga College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, ChinaView further author information
,
Zheng Feei Mab Department of Health and Environmental Sciences, Xi’an Jiaotong-Liverpool University, Suzhou, ChinaCorrespondence[email protected]
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,
Hongxia Zhangc Department of Food Science, University of Otago, Dunedin, New ZealandCorrespondence[email protected]
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,
Fang Lid Xinjiang Institute of Light Technology, Urumqi, ChinaView further author information
&
Lingming Konga College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, ChinaCorrespondence[email protected]
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Pages 853-862 | Received 13 Nov 2018, Accepted 22 Feb 2019, Published online: 13 May 2019

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