Effect of roasting duration on the solubility, structure, and IgE-binding capacity of cashew nut proteins

Publication date: Available online 5 February 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Xiaoli Yan, Yangling Wang, Yi Chen, Jianhua Xie, Qiang Yu
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research