Yinjie Su
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Yinjie Su has a total of 3 co-authors. Here are the top co-authors by number of shared publications:
- Feng Jia
College of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, People’s Republic of China
1 shared publication - Huali Jin
College of Food Science and Technology, Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Henan University of Technology, Zhengzhou 450001, China
1 shared publication - Jinshui Wang
College of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China
1 shared publication
Latest Publications
- Open Access
- 4 April 2013
- Published by Springer Nature in BMC Chemistry
- Vol. 7 (1) , 62
Characterization of casein hydrolysates derived from enzymatic hydrolysis
Casein is the main proteinaceous component of milk and has made us interest due to its wide applications in the food, drug, and cosmetic industries as well as to its importance as an investigation material for elucidating essential questions regarding the protein chemistry. Enzymatic hydrolysis is an important method commonly used in the modification of protein structure in order to enhance the functional properties of proteins. The relationship between enzymatic hydrolysis and structure change of casein need to make more study.
- 4 April 2013
- Published by Springer Nature in BMC Chemistry
- Vol. 7 (1) , 62
Open AccessCharacterization of casein hydrolysates derived from enzymatic hydrolysis
Casein is the main proteinaceous component of milk and has made us interest due to its wide applications in the food, drug, and cosmetic industries as well as to its importance as an investigation material for elucidating essential questions regarding the protein chemistry. Enzymatic hydrolysis is an important method commonly used in the modification of protein structure in order to enhance the functional properties of proteins. The relationship between enzymatic hydrolysis and structure change of casein need to make more study.