Production of functional spent hen protein hydrolysate powder and its fortification in food supplements: A waste to health strategy-Reference-Cited by-同舟云学术

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Production of functional spent hen protein hydrolysate powder and its fortification in food supplements: A waste to health strategy

Published:2022-12 Issue: Volume:50 Page:102193
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Kumar Deepak,Tarafdar Ayon,Kumar Yogesh,Dass Sneh Lata,Pareek Sunil,Badgujar Prarabdh C.

Funder

National Institute of Food Technology Entrepreneurship and Management

University Grants Commission

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference54 articles.

1. Enzymic hydrolysis of food proteins;Adler-Nissen,1986

2. Influence of spray drying encapsulation on the retention of antioxidant properties and microstructure of flaxseed protein hydrolysates;Akbarbaglu;Colloids and Surfaces B: Biointerfaces,2019

3. Effects of enzymatic hydrolysis on molecular structure and antioxidant activity of barley hordein;Bamdad;Journal of Cereal Science,2011

4. Particle morphology and powder properties during spray drying of maltodextrin and whey protein mixtures;Both;Powder Technology,2020

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation of handling and storage stability of spray dried protein hydrolysates from sardine (Sardina pilchardus) processing by-products: Effect of enzymatic hydrolysis time, spray drying temperature and maltodextrin concentration;Food and Bioproducts Processing;2023-09

2. Editorial: Functional foods processing and preservation;Food Bioscience;2023-06

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