Effect of ultrasonic pretreatment on whey protein hydrolysis by alcalase: Thermodynamic parameters, physicochemical properties and bioactivities-Reference-Cited by-同舟云学术

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Effect of ultrasonic pretreatment on whey protein hydrolysis by alcalase: Thermodynamic parameters, physicochemical properties and bioactivities

Published:2018-04 Issue: Volume:67 Page:46-54
ISSN:1359-5113
Container-title:Process Biochemistry
language:en
Short-container-title:Process Biochemistry

Author:

Wu Qiongying,Zhang Xuefen,Jia Junqiang,Kuang Cong,Yang Hongshun

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference40 articles.

1. Ultrasound applications for the extraction, identification and delivery of food proteins and bioactive peptides;Kadam;Trends Food Sci. Technol.,2015

2. The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins;O’Sullivan;Food Hydrocolloids,2016

3. Protein denaturation of whey protein isolates (WPIs) induced by high intensity ultrasound during heat gelation;Frydenberg;Food Chem.,2016

4. Effects of ultrasound pre-treatment on the structure of beta-conglycinin and glycinin and the antioxidant activity of their hydrolysates;Wang;Food Chem.,2017

5. Effect of high-intensity ultrasound on the technofunctional properties and structure of jackfruit (Artocarpus heterophyllus) seed protein isolate;Resendiz-Vazquez;Ultrason. Sonochem.,2017

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