Effects of combined high-pressure homogenization and enzymatic treatment on extraction yield, hydrolysis and function properties of peanut proteins-Reference-Cited by-同舟云学术

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Effects of combined high-pressure homogenization and enzymatic treatment on extraction yield, hydrolysis and function properties of peanut proteins

Published:2011-10 Issue:4 Volume:12 Page:478-483
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Dong Xinhong,Zhao Mouming,Shi John,Yang Bao,Li Jing,Luo Donghui,Jiang Guoxiang,Jiang Yueming

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference47 articles.

1. Enzymic hydrolysis of food proteins;Adler-Nissen,1986

2. Composition and characteristics of basic proteins from peanut (Arachishypogaea L.);Basha;Journal of Agricultural and Food Chemistry,1982

3. Physicochemical properties of peanut flour as affected by proteolysis;Beuchat;Journal of Agricultural and Food Chemistry,1975

4. Rheological properties of model dairy emulsions as affected by high pressure homogenization;Biasutti;Innovative Food Science and Emerging Technologies,2010

5. Antioxidant and free radical-scavenging activities of smooth hound (Mustelus mustelus) muscle protein hydrolysates obtained by gastrointestinal proteases;Bougatef;Food Chemistry,2009

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