Enzymatic soy protein hydrolysis: A tool for biofunctional food ingredient production

Author:

Coscueta Ezequiel R.ORCID,Campos Débora A.,Osório Hugo,Nerli Bibiana B.ORCID,Pintado ManuelaORCID

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference34 articles.

1. Aura, A. M. (2005). In vitro digestion models for dietary phenolic compounds. VTT Publications. VTT Technical Research Centre of Finland.

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3. Identification of potential bioactive generated by simulated gastrointestinal digestion of soybean seeds and soy milk proteins;Capriotti;Journal of Food Composition and Analysis,2015

4. Structural analysis of antioxidative peptides from soybean β-conglycinin;Chen;Journal of Agricultural and Food Chemistry,1995

5. Production of antioxidant hydrolyzates from a whey protein concentrate with thermolysin: optimization by response surface methodology;Contreras;LWT – Food Science and Technology,2011

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