Structural characteristics, functional properties and nutritional value of walnut protein by limited enzymatic hydrolysis

Author:

Feng LiORCID,Wu Yingmin,Han Yuting,Yao Xianqi,Li Qingqing,Liu Miaomiao,Cao Yungang

Funder

National Natural Science Foundation of China

Shaanxi Province Key Research and Development Projects

Natural Science Basic Research Program of Shaanxi Province

Publisher

Elsevier BV

Reference43 articles.

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3. Jackfruit (Artocarpus heterophyllus Lam) leaf as a new source to obtain protein hydrolysates: Physicochemical characterization, techno-functional properties and antioxidant capacity;Calderón-Chiu;Food Hydrocolloids,2021

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5. Protein quality evaluation. Report of joint FAO/WHO Expert Consultation;FAO Food & Nutrition Paper,1991

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