Exploring the structure-function relationship of Great Northern and navy bean (Phaseolus vulgaris L.) protein hydrolysates: A study on the effect of enzymatic hydrolysis-Reference-Cited by-同舟云学术

Exploring the structure-function relationship of Great Northern and navy bean (Phaseolus vulgaris L.) protein hydrolysates: A study on the effect of enzymatic hydrolysis

Published:2020-11 Issue: Volume:162 Page:1516-1525
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zhang Yue,Romero Hollman Motta

Funder

U.S. Department of Agriculture

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference38 articles.

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4. Physicochemical and functional properties of whole legume flour;Du;LWT - Food Sci. Technol.,2014

5. Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate;Jamdar;Food Chem.,2010

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