Interactions between soy protein hydrolyzates and wheat proteins in noodle making dough-Reference-Cited by-同舟云学术

Interactions between soy protein hydrolyzates and wheat proteins in noodle making dough

Published:2018-04 Issue: Volume:245 Page:500-507
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Guo Xingfeng,Sun Xiaohong,Zhang Yingying,Wang Ruihong,Yan Xin

Funder

State key research and development plan

863 Program

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference44 articles.

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4. Systematic comparisons of various spectrophotometric and colorimetric methods to measure concentrations of protein, peptide and amino acid: Detectable limits, linear dynamic ranges, interferences, practicality and unit costs;Chutipongtanate;Talanta,2012

5. Bioactive properties of peptides obtained from Argentinian defatted soy flour protein by Corolase PP hydrolysis;Coscueta;Food Chemistry,2016

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