Physicochemical, functional, and digestive characteristics of tea seed cake protein obtained by ultrafiltration.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16324
Abstract: To make full use of tea seed cake protein (TSCP), this study investigated the physicochemical and functional properties of TSCP, including the TSCP extract and three ultrafiltration fractions TSCP-1 (Mw > 10 kDa), TSCP-2 (3.5 kDa read more here.
Keywords: cake protein; tea seed; tscp; physicochemical functional ... See more keywords
A New Wood Adhesive Based on Recycling Camellia oleifera Cake-Protein: Preparation and Properties
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DOI: 10.3390/ma15051659
Abstract: In order to improve the initial viscosity and stability of Camellia oleifera cake-protein adhesive, Camellia oleifera cake-protein was blended with defatted soybean protein (DSP), soybean protein isolate (SPI), and casein, followed by adhesive preparation through… read more here.
Keywords: protein adhesive; camellia oleifera; oleifera cake; preparation ... See more keywords