Effects of multi-frequency power ultrasound on the enzymolysis of corn gluten meal: Kinetics and thermodynamics study-Reference-Cited by-同舟云学术

Effects of multi-frequency power ultrasound on the enzymolysis of corn gluten meal: Kinetics and thermodynamics study

Published:2015-11 Issue: Volume:27 Page:46-53
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Jin Jian,Ma Haile,Qu Wenjuan,Wang Kai,Zhou Cunshan,He Ronghai,Luo Lin,Owusu John

Funder

Project of National 863 Plan of China

National Natural Science Foundation of China

Research-Innovation Program

Natural Science Foundation of Jiangsu Province

Key University Science Research Project of Jiangsu Province

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference50 articles.

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3. Preparation of corn gluten hydrolysate with angiotensin I converting enzyme inhibitory activity and its solubility and moisture sorption;Kim;Process Biochem.,2004

4. Enhancing the functionality of food proteins by enzymatic modification;Panyam;Trends Food Sci. Technol.,1996

5. Enzymatic protein hydrolysates in human nutrition;Clemente;Trends Food Sci. Techol.,2000

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