Sung, W. C., Tan, C. X., Lai, P. H., Wang, S. T., Chiou, T. Y. and Lee, W. J. (2025). Enhancing the functional and emulsifying properties of potato protein via enzymatic hydrolysis with papain and bromelain for gluten-free cake emulsifiers.
作者:
王上達
發表年度:
2025
著作類別:
期刊論文
著作名稱:
Sung, W. C., Tan, C. X., Lai, P. H., Wang, S. T., Chiou, T. Y. and Lee, W. J. (2025). Enhancing the functional and emulsifying properties of potato protein via enzymatic hydrolysis with papain and bromelain for gluten-free cake emulsifiers. Foods, 14(6), 978. (SCI) IF: 5.1, 42/181 = 22.9%, FOOD SCIENCE & TECHNOLOGY.