Effect of roasting duration on the solubility, structure, and IgE-binding capacity of cashew nut proteins.
writer：Xiaoli Yan, Yangling Wang, Yi Chen*, Jianhua Xie, Qiang Yu
keywords：Roasting treatment,Cashew nut protein,Solubility,Structure,IgE-binding
source：期刊
specific source：Innovative Food Science and Emerging Technologies
Issue time：2021年
Effect of roasting duration on the solubility, structure, and IgE-binding capacity of cashew nut proteins.