Structural changes induced by ultrasound in proteases and their consequences on the hydrolysis of pumpkin seed proteins and the multifunctional properties of hydrolysates-Reference-Cited by-同舟云学术

Structural changes induced by ultrasound in proteases and their consequences on the hydrolysis of pumpkin seed proteins and the multifunctional properties of hydrolysates

Published:2024-03 Issue: Volume:144 Page:13-21
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Pacheco Ana Flávia Coelho,Pacheco Flaviana Coelho,Pereira Gabriela Zinato,Paiva Paulo Henrique Costa,Lelis Carini Aparecida,Tribst Alline Artigiani Lima,Leite Júnior Bruno Ricardo de Castro

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference37 articles.

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5. Optimization of the enzymatic hydrolysis of lupin (Lupinus) proteins for producing ACE-inhibitory peptides;Boschin;J. Agric. Food Chem.,2014

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Use of ultrasound to improve the activity of cyclodextrin glycosyltransferase in the producing of β-cyclodextrins: Impact on enzyme activity, stability and insights into changes on enzyme macrostructure;Food Research International;2024-09

2. Bibliometric analysis of pumpkin seed proteins: A review of the multifunctional properties of their hydrolysates and future perspectives;Food Bioscience;2024-06