Preparation and functional properties of low-phenylalanine casein polypeptidesOA
Preparation and functional properties of low-phenylalanine casein polypeptides
Qiqi Bian;Lijia Chen;Wenjie Zhang;Zhengquan Wang;Xichang Wang;Jian Zhong
Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition,Xinhua Hospital,Shanghai Jiao Tong University School of Medicine,Shanghai 200092,China||Department of Clinical Nutrition,College of Health Science and Technology,Shanghai Jiao Tong University School of Medicine,Shanghai 200135,China||Medical Food Laboratory,Shanghai Institute for Pediatric Research,Shanghai 200092,China||National R&D Branch Center for Freshwater Aquatic Products Processing Technology(Shanghai),Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation,College of Food Science & Technology,Shanghai Ocean University,Shanghai 201306,ChinaShanghai Key Laboratory of Pediatric Gastroenterology and Nutrition,Xinhua Hospital,Shanghai Jiao Tong University School of Medicine,Shanghai 200092,China||Department of Clinical Nutrition,College of Health Science and Technology,Shanghai Jiao Tong University School of Medicine,Shanghai 200135,China||Medical Food Laboratory,Shanghai Institute for Pediatric Research,Shanghai 200092,China||National R&D Branch Center for Freshwater Aquatic Products Processing Technology(Shanghai),Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation,College of Food Science & Technology,Shanghai Ocean University,Shanghai 201306,ChinaShanghai Key Laboratory of Pediatric Gastroenterology and Nutrition,Xinhua Hospital,Shanghai Jiao Tong University School of Medicine,Shanghai 200092,China||Department of Clinical Nutrition,College of Health Science and Technology,Shanghai Jiao Tong University School of Medicine,Shanghai 200135,China||Medical Food Laboratory,Shanghai Institute for Pediatric Research,Shanghai 200092,China||National R&D Branch Center for Freshwater Aquatic Products Processing Technology(Shanghai),Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation,College of Food Science & Technology,Shanghai Ocean University,Shanghai 201306,ChinaNational R&D Branch Center for Freshwater Aquatic Products Processing Technology(Shanghai),Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation,College of Food Science & Technology,Shanghai Ocean University,Shanghai 201306,ChinaNational R&D Branch Center for Freshwater Aquatic Products Processing Technology(Shanghai),Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation,College of Food Science & Technology,Shanghai Ocean University,Shanghai 201306,ChinaShanghai Key Laboratory of Pediatric Gastroenterology and Nutrition,Xinhua Hospital,Shanghai Jiao Tong University School of Medicine,Shanghai 200092,China||Department of Clinical Nutrition,College of Health Science and Technology,Shanghai Jiao Tong University School of Medicine,Shanghai 200135,China||Medical Food Laboratory,Shanghai Institute for Pediatric Research,Shanghai 200092,China||National R&D Branch Center for Freshwater Aquatic Products Processing Technology(Shanghai),Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation,College of Food Science & Technology,Shanghai Ocean University,Shanghai 201306,China||Marine Biomedical Science and Technology Innovation Platform of Lingang Special Area,Shanghai 201306,China
Alkaline proteaseAmino acid removalAntioxidant propertiesFlavourzymeMolecular weight
Alkaline proteaseAmino acid removalAntioxidant propertiesFlavourzymeMolecular weight
《食品科学与人类健康（英文）》 2026 (7)
3142-3155,14
This research has been supported by research grants from the National Natural Science Foundation of China(32272338)and Shanghai Municipal Three-Year Action Plan for Strengthening the Construction of Public Health System(2023-2025)Discipline Leader Project(GWVI-11.2-XD19).
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