Proton dynamics of water diffusion in shrimp hydrolysates flour and effects of moisture absorption on its properties

HIGHLIGHTS

• who: Yue Zhao and collaborators from the (UNIVERSITY) have published the article: Proton Dynamics of Water Diffusion in Shrimp Hydrolysates Flour and Effects of Moisture Absorption on Its Properties, in the Journal: Foods 2021, 10, x. of /2021/
• what: This study provided a theory basis for dynamics in peptide flour during the storage process. The aims of this study were to trace water dynamics of shrimp hydrolysates flour and the effects of moisture absorption on its properties.
• how: DVS results showed that the rate of SHs flour could reach a maximum of 88 . . .
  

   

  

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