Sequential ultrasound and ultra-high pressure co-treatment improves the structural and functional properties of sheep skin protein hydrolysates and their performance in low-pH beverage systems
Fuente:
Food Research International
Publication date: 1 March 2026Source: Food Research International, Volume 227Author(s): Xudong Zhang, Chenjie Yun, Jiangtao Li, Lihua Zhu, Jiao Qi, Yubin Zhang