Ultrasound-assisted enzymatic hydrolysis of goat milk casein: Effects on hydrolysis kinetics and on the solubility and antioxidant activity of hydrolysates-Reference-Cited by-同舟云学术

Ultrasound-assisted enzymatic hydrolysis of goat milk casein: Effects on hydrolysis kinetics and on the solubility and antioxidant activity of hydrolysates

Published:2022-07 Issue: Volume:157 Page:111310
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Magalhães Isabela Soares,Guimarães Alécia Daila Barros,Tribst Alline Artigiani Lima,Oliveira Eduardo Basílio de,Leite Júnior Bruno Ricardo de Castro

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Cientifico e Tecnologico

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Publisher

Elsevier BV

Subject

Food Science

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4. Influence of enzymatic hydrolysis on solubility, interfacial and emulsifying properties of pumpkin (Cucurbita pepo) seed protein isolate;Bučko;Food Hydrocolloids,2016

5. Changes of structural and techno-functional properties of high hydrostatic pressure (HHP) treated whey protein isolate over refrigerated storage;Carullo;LWT,2021

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