Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated review

Ultrasonics Sonochemistry - Tập 97 - Trang 106464 - 2023
Muhammad Hussain1,2, Munkh-Amgalan Gantumur3, Muhammad Faisal Manzoor4,5, Kifayat Hussain6, Jie Xu1,2, Rana Muhammad Aadil7, Abdul Qayum8, Ishtiaq Ahmad1, Hao Zhong1,2, Rongfa Guan1,2
1College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
2Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, China
3Food College, Northeast Agricultural University, No. 600 Changjiang St. Xian fang Dist, 150030 Harbin, China
4Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
5School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
6Departments of Animal Nutrition, Institute of Animal and Dairy Sciences, University of Agriculture Faisalabad, Pakistan
7National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
8School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China

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