Processing temperature and sugar type affect the rate and the extent of proteolysis of a model soy protein isolate system-Reference-Cited by-同舟云学术

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Processing temperature and sugar type affect the rate and the extent of proteolysis of a model soy protein isolate system

Published:2020-11 Issue: Volume:269 Page:114680
ISSN:0377-8401
Container-title:Animal Feed Science and Technology
language:en
Short-container-title:Animal Feed Science and Technology

Author:

Salazar-Villanea Sergio,Bruininx Erik M.A.M.,Butré Claire I.^ORCID,van der Poel Antonius F.B.

Funder

Wageningen UR “IPOP Customized Nutrition

Wageningen UR

Dutch Ministry of Economic Affairs

WIAS

Agrifirm Innovation Center

ORFFA Additives BV

Ajinomoto Eurolysine s.a.s

VICTAM BV

Universidad de Costa Rica

Publisher

Elsevier BV

Subject

Animal Science and Zoology

Reference22 articles.

1. N-epsilon-(carboxyethyl)lysine, a product of the chemical modification of proteins by methylglyoxal, increases with age in human lens proteins;Ahmed;Biochem. J.,1997

2. Consumption of diets with low advanced glycation end products improves cardiometabolic parameters: meta-analysis of randomised controlled trials;Baye;Sci. Rep.,2017

3. Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study;Carbonaro;Amino Acids,2012

4. Food browning and its prevention: an overview;Friedman;J. Agric. Food Chem.,1996

5. Amino acid digestibility in heated soybean meal fed to growing pigs;González-Vega;J. Anim. Sci.,2011

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4. Dough Rheological Properties and Macronutrient Bioavailability of Cereal Products Fortified through Legume Proteins;Processes;2023-01-30

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