Modification of structural and functional characteristics of brewer's spent grain protein by ultrasound assisted extraction-Reference-Cited by-同舟云学术

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Modification of structural and functional characteristics of brewer's spent grain protein by ultrasound assisted extraction

Published:2021-03 Issue: Volume:139 Page:110582
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Li Wanying,Yang Huirong,Coldea Teodora Emilia^ORCID,Zhao Haifeng

Funder

Sichuan Province Science and Technology Support Program

National Natural Science Foundation of China

Guangzhou Municipal Science and Technology Project

Science and Technology Planning Project of Guangdong Province

Higher Education Discipline Innovation Project

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Solubilized wheat protein isolate: Functional properties and potential food applications;Ahmedna;Journal of Agricultural and Food Chemistry,1999

2. Comparative study of high intensity ultrasound effects on food proteins functionality;Arzeni;Journal of Food Engineering,2012

3. Identification of bioactive peptides from brewers' spent grain and contribution of Leu/Ile to bioactive potency;Cermeno;Journal of Functional Foods,2019

4. Use of power ultrasound to improve extraction and modify phase transitions in food processing;Chandrapala;Food Reviews International,2013

5. Characterisation of protein-rich isolates and antioxidative phenolic extracts from pale and black brewers' spent grain;Connolly;International Journal of Food Science and Technology,2013

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1. Effect of ultrasound-assisted pH-shifting treatment on the physicochemical properties of melon seed protein;Ultrasonics Sonochemistry;2024-11

2. Effect of moderate heating during alkaline extraction on composition and functional properties of brewer's spent grain protein concentrates;Food Bioscience;2024-10

3. High-power ultrasound as a trigger for extraction of proteins from brewery waste: optimization and techno-functional properties;Biomass Conversion and Biorefinery;2024-09-05

4. Harnessing ultrasonic power to optimize quinoa byproduct protein for sustainable utilization;LWT;2024-09

5. Valorization of brewer's spent grains (BSG) through alkaline hydrogen peroxide processing: Effect on composition, structure and rheological properties;Food and Bioproducts Processing;2024-09

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