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International Journal of Food Properties Volume 26, 2023 - Issue 2
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Research Article

Optimization of ultrasound-assisted enzymatic hydrolysis of channel catfish (Ictalurus punctatus) frames yield high-calcium and high-amino acid hydrolysates

Zhiqing Zhanga State Key Laboratory of Food Science and Resources, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
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Pei Gaoa State Key Laboratory of Food Science and Resources, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, ChinaCorrespondence[email protected]
View further author information
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Qixing Jianga State Key Laboratory of Food Science and Resources, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
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Zifeng Zhanga State Key Laboratory of Food Science and Resources, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
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Xiaojing Zhanga State Key Laboratory of Food Science and Resources, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
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Fang Yanga State Key Laboratory of Food Science and Resources, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
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Peipei Yua State Key Laboratory of Food Science and Resources, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
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Shaoquan Liub Department of Food Science and Technology, National University of Singapore, Singapore;c Center of Excellence in Biological and Food Engineering for Greater Health, National University of Singapore (Suzhou) Research Institute, Suzhou, Jiangsu, ChinaView further author information
&
Xia Wenshuia State Key Laboratory of Food Science and Resources, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
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Pages 3393-3406 | Received 14 Jun 2023, Accepted 07 Oct 2023, Published online: 27 Nov 2023

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