Comparative study of various methods used for bitterness reduction from pea (Pisum sativum L.) protein hydrolysates-Reference-Cited by-同舟云学术

Comparative study of various methods used for bitterness reduction from pea (Pisum sativum L.) protein hydrolysates

Published:2022-04 Issue: Volume:159 Page:113228
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Xia Yixuan,Zhu Ling,Wu Gangcheng,Liu Tongtong,Li Xiaojing,Wang Xingguo,Zhang Hui

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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4. Predicted release and analysis of novel ACE-I, Renin, and DPP-IV inhibitory peptides from Common Oat (Avena sativa) protein hydrolysates using in silico analysis;Bleakley;Foods,2017

5. Investigating the inclusion properties of aromatic amino acids complexing beta-cyclodextrins in model peptides;Caso;Amino Acids,2015

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