Black bean (Phaseolus vulgaris L.) protein hydrolysates: Physicochemical and functional properties-Reference-Cited by-同舟云学术

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Black bean (Phaseolus vulgaris L.) protein hydrolysates: Physicochemical and functional properties

Published:2017-01 Issue: Volume:214 Page:460-467
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Evangelho Jarine Amaral do,Vanier Nathan Levien,Pinto Vânia Zanella,Berrios Jose J. De,Dias Alvaro Renato Guerra,Zavareze Elessandra da Rosa

Funder

CAPES

CNPq

FAPERGS

SCT-RS

Polo de Inovação Tecnológica em Alimentos da Região Sul

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Characterization of casein phosphopeptides prepared using alcalase: Determination of enzyme specificity;Adamson;Enzyme and Microbial Technology,1996

2. The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate;Avramenko;Food Research International,2013

3. Physico-chemical characterization of stored black beans (Phaseolus vulgaris L.);Berrios;Food Research International,1999

4. Functional properties of hydrolysates from Phaseolus lunatus seeds;Betancur-Ancona;International Journal of Food Science and Technology,2009

5. Enzymatic hydrolysis of hard-to-cook bean (Phaseolus vulgaris L.) protein concentrates and its effects on biological and functional properties;Betancur-Ancona;International Journal of Food Science and Technology,2014

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