Preparation and characterization of a low-phenylalanine whey hydrolysate using two-step enzymatic hydrolysis and macroporous resin adsorption-Reference-Cited by-同舟云学术

Preparation and characterization of a low-phenylalanine whey hydrolysate using two-step enzymatic hydrolysis and macroporous resin adsorption

Published:2020-10 Issue: Volume:132 Page:109753
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Bu Tingting,Zhou Mengjie,Zheng Jiexia,Yang Ping,Song Huanlu,Li Shanshan,Wu Jianping

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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3. Kjeldahl method for organic nitrogen;Bradstreet;Analytical Chemistry,1965

4. Food products made with glycomacropeptide, a low-phenylalanine whey protein, provide a new alternative to amino acid-based medical foods for nutrition management of Phenylketonuria;van Calcar;Journal of the Academy of Nutrition and Dietetics,2012

5. Association of two enzymes for obtaining low Phenylalanine protein hydrolysates from wheat flour;Carreira;International Journal of Food Engineering,2008

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