Limited hydrolysis of dehulled walnut (Juglans regia L.) proteins using trypsin: Functional properties and structural characteristics-Reference-Cited by-同舟云学术

Limited hydrolysis of dehulled walnut (Juglans regia L.) proteins using trypsin: Functional properties and structural characteristics

Published:2020-11 Issue: Volume:133 Page:110035
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Jin Feng,Wang Yaping,Tang Hengkuan,Regenstein Joe M.,Wang Fengjun

Funder

Beijing Municipal Science & Technology

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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3. Effects of degree of hydrolysis (DH) on the functional properties of egg yolk hydrolysate with alcalase;Bao;Journal of Food Science & Technology,2017

4. Enzymatic hydrolysis and synthesis of soy protein to improve its amino acid composition and functional properties;Barca;Journal of Food Science,2010

5. Influence of enzymatic hydrolysis on solubility, interfacial and emulsifying properties of pumpkin (Cucurbita pepo) seed protein isolate;Bučko;Food Hydrocolloids,2016

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