Enhancing the anti-adipogenic activity of soy protein by limited hydrolysis with Flavourzyme and ultrafiltration-Reference-Cited by-同舟云学术

Enhancing the anti-adipogenic activity of soy protein by limited hydrolysis with Flavourzyme and ultrafiltration

Published:2010-09 Issue:1 Volume:122 Page:243-248
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tsou May-June,Kao Fuh-Juin,Tseng Chun-Kai,Chiang Wen-Dee

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Angiotensin I-converting enzyme derived from soy protein hydrolysate and produced by using membrane reactor;Chiang;Food Chemistry,2006

5. Production of angiotensin I-converting enzyme inhibitor derived from egg white protein hydrolysates using a membrane reactor;Chiang;Journal of Food and Drug Analysis,2008

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