Xiaomin Li

Shanghai Ocean University

Shanghai, 201306

China

SCHOLARLY PAPERS

1

DOWNLOADS

20

TOTAL CITATIONS

0

Scholarly Papers (1)

1.

Effect of Different Ohmic Heating Treatments on the Structure of Parvalbumin and the Abrogation of Allergenicity in Japanese Eel (Anguilla Japonica)

Number of pages: 26 Posted: 24 Apr 2023
Shanghai Ocean University, Shanghai Jiao Tong University (SJTU) - Department of Food Science & Technology, Shanghai Ocean University, Jilin Tobacco Industry Co., Ltd., Yangzhou University, Shanghai Ocean University, Shanghai Ocean University - College of Food Science and Technology, ADM (Shanghai) Management Co. Ltd., Shanghai Ocean University and Shanghai Ocean University - Engineering Research Center of Food Thermal-Processing Technology
Downloads 20 (1,161,324)

Abstract:

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Allergen, Japanese eel, Parvalbumin, Ohmic heating treatment, Protein structure, Protein allergy abatement