Comparison and synergistic effects of intact proteins and their hydrolysates on the functional properties and antioxidant activities in a simultaneous process of enzymatic hydrolysis-Reference-Cited by-同舟云学术

Comparison and synergistic effects of intact proteins and their hydrolysates on the functional properties and antioxidant activities in a simultaneous process of enzymatic hydrolysis

Published:2014-01 Issue:1 Volume:92 Page:80-88
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Castro Ruann Janser Soares de,Sato Hélia Harumi

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference27 articles.

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4. Effect of high pressure treatment on egg white protein digestibility and peptide products;Hoppe;Innovat. Food Sci. Emerg. Technol.,2013

5. Development and validation of oxygen radical absorbance capacity assay for lipophilic antioxidants using randomly methylated β-cyclodextrin as the solubility enhancer;Huang;J. Agr. Food Chem.,2002

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