Impact of ultrasound pretreatment on whey protein hydrolysis by vegetable proteases-Reference-Cited by-同舟云学术

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Impact of ultrasound pretreatment on whey protein hydrolysis by vegetable proteases

Published:2016-10 Issue: Volume:37 Page:84-90
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Abadía-García Lucía,Castaño-Tostado Eduardo,Ozimek Lech,Romero-Gómez Sergio,Ozuna César,Amaya-Llano Silvia L.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference56 articles.

1. Screening of whey protein isolate hydrolysates for their dual functionality: Influence of heat pre-treatment and enzyme specificity;Adjonu;Food Chemistry,2013

2. Effects of process variables on the denaturation of whey proteins during spray drying;Anandharamakrishnan;Drying Technology,2007

3. Comparative study of high intensity ultrasound effects on food proteins functionality;Arzeni;Journal of Food Engineering,2012

4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

5. Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate;Chandrapala;Ultrasonics Sonochemistry,2011

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1. Effects of ultrasound pretreatment on the structure, IgE binding capacity, functional properties and bioactivity of whey protein hydrolysates via multispectroscopy and peptidomics revealed;Ultrasonics Sonochemistry;2024-11

2. Effect of thermosonication on the bioactive peptide profile, volatile compounds, and fatty acid profile of Minas Frescal cheese;International Dairy Journal;2024-10

3. Use of ultrasound to improve the activity of cyclodextrin glycosyltransferase in the producing of β-cyclodextrins: Impact on enzyme activity, stability and insights into changes on enzyme macrostructure;Food Research International;2024-09

4. Effect of the Structural Modification of Plant Proteins as Microencapsulating Agents of Bioactive Compounds from Annatto Seeds (Bixa orellana L.);Foods;2024-07-25

5. Influence of sonication pretreatment on antiradical and anti-ACE activity of protein hydrolysates from fermented pork loins;Meat Science;2024-06

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