Improved printability of pea protein hydrolysates for protein-enriched 3D printed foods-Reference-Cited by-同舟云学术

Improved printability of pea protein hydrolysates for protein-enriched 3D printed foods

Published:2023-08 Issue: Volume:350 Page:111502
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Lim Woo Su^ORCID,Kim Hyun Woo,Lee Min Hyeock^ORCID,Park Hyun Jin

Funder

National Research Foundation of Korea

Korea University

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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3. Antioxidative activity of soy, wheat and pea protein isolates characterized by multi-enzyme hydrolysis;Chang;Nanomaterials,2021

4. Effect of trypsin on antioxidant activity and gel-rheology of flaxseed protein;Chang;Int. J. Food Eng.,2017

5. Enzymatic protein hydrolysates in human nutrition;Clemente;Trends Food Sci. Technol.,2000

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