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Journal of Food Quality
Volume 2017, Article ID 2784146, 10 pages
https://doi.org/10.1155/2017/2784146
Research Article

Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates

1School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
2Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang, Jiangsu 212013, China
3Department of Agricultural and Food Engineering, University of Uyo, PMB 1017, Uyo 520003, Nigeria

Correspondence should be addressed to Haile Ma; nc.ude.sju@lhm

Received 21 March 2017; Accepted 2 May 2017; Published 20 June 2017

Academic Editor: Srinivas Janaswamy

Copyright © 2017 Qiufang Liang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Qiufang Liang, Xiaofeng Ren, Haile Ma, Suyun Li, Kangkang Xu, and Ayobami Olayemi Oladejo, “Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates,” Journal of Food Quality, vol. 2017, Article ID 2784146, 10 pages, 2017. https://doi.org/10.1155/2017/2784146.