Some functional properties of oat bran protein concentrate modified by trypsin

Author:

Guan Xiao,Yao Huiyuan,Chen Zhengxing,Shan Liang,Zhang Mingdi

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference46 articles.

1. Enzymatic hydrolysis of food proteins;Adler-Nissen;Process Biochemistry,1977

2. Enzymatic hydrolysis of food proteins;Adler-Nissen,1986

3. Structure, function relationships of cowpea (Vigna unguiculata) globulin isolate: Influence of pH and NaCl on physicochemical and functional properties;Aluko;Food Chemistry,1995

4. Enzymatic hydrolysis of cottonseed protein;Arzu;Journal of Agriculture and Food Chemistry,1972

5. Separation and characterization of oat globulin polypeptides;Brinegar;Archives of Biochemistry and Biophysics,1982

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