Modification of pepper seed protein isolate to improve its functional characteristic by high hydrostatic pressure (2025)
- Authors:
- Autor USP: LIANG, ZHAO - FFCLRP
- Unidade: FFCLRP
- DOI: 10.1016/j.foodchem.2024.141594
- Subjects: HIDROSTÁTICA; PIMENTA; PROPRIEDADES BÁSICAS; PROTEÍNAS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v. 464, art. 141594, p. 1-12, 2025
- Este artigo NÃO possui versão em acesso aberto
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Status: Nenhuma versão em acesso aberto identificada -
ABNT
DENG, Zimeng et al. Modification of pepper seed protein isolate to improve its functional characteristic by high hydrostatic pressure. Food Chemistry, v. 464, p. 1-12, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2024.141594. Acesso em: 15 mar. 2026. -
APA
Deng, Z., Du, X., Liu, S., Xiong, Y., Wang, Y., Rao, L., et al. (2025). Modification of pepper seed protein isolate to improve its functional characteristic by high hydrostatic pressure. Food Chemistry, 464, 1-12. doi:10.1016/j.foodchem.2024.141594 -
NLM
Deng Z, Du X, Liu S, Xiong Y, Wang Y, Rao L, Liu M, Zhao L, Liao X. Modification of pepper seed protein isolate to improve its functional characteristic by high hydrostatic pressure [Internet]. Food Chemistry. 2025 ; 464 1-12.[citado 2026 mar. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2024.141594 -
Vancouver
Deng Z, Du X, Liu S, Xiong Y, Wang Y, Rao L, Liu M, Zhao L, Liao X. Modification of pepper seed protein isolate to improve its functional characteristic by high hydrostatic pressure [Internet]. Food Chemistry. 2025 ; 464 1-12.[citado 2026 mar. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2024.141594 - Semi-supervised learning with concept drift using particle dynamics applied to network intrusion detection data
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