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

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Publication date: 1 March 2026

Source: Food Research International, Volume 227

Author(s): Xudong Zhang, Chenjie Yun, Jiangtao Li, Lihua Zhu, Jiao Qi, Yubin Zhang

Publication date: 1 March 2026Source: Food Research International, Volume 227Author(s): Xudong Zhang, Chenjie Yun, Jiangtao Li, Lihua Zhu, Jiao Qi, Yubin Zhang Read More

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