Enzymatic Modification of Plant Proteins for Improved Functional and Bioactive Properties-Reference-Cited by-同舟云学术

Enzymatic Modification of Plant Proteins for Improved Functional and Bioactive Properties

Published:2022-12-20 Issue:6 Volume:16 Page:1216-1234
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Olatunde Oladipupo Odunayo,Owolabi Iyiola Olayinka,Fadairo Olamide Sulaimon,Ghosal Anujit,Coker Oluwafemi Jeremiah,Soladoye Olugbenga Philip,Aluko Rotimi E.,Bandara Nandika

Funder

Canada Research Chairs

Natural Sciences and Engineering Research Council of Canada

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11947-022-02971-5.pdf

Reference133 articles.

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2. Akharume, F. U., Aluko, R. E., & Adedeji, A. A. (2021). Modification of plant proteins for improved functionality: A review. Comprehensive Reviews in Food Science and Food Safety, 20(1), 198–224.

3. Al-Ruwaih, N., Ahmed, J., Mulla, M. F., & Arfat, Y. A. (2019). High-pressure assisted enzymatic proteolysis of kidney beans protein isolates and characterization of hydrolysates by functional, structural, rheological and antioxidant properties. LWT-Food Science and Technology, 100, 231–236.

4. Aluko, R. E. (2008). Determination of nutritional and bioactive properties of peptides in enzymatic pea, chickpea, and mung bean protein hydrolysates. Journal of AOAC International, 91(4), 947–956.

5. Aluko, R. E. (2015). Structure and function of plant protein-derived antihypertensive peptides. Current Opinion in Food Science, 4, 44–50.

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