Proteins isolates and hydrolysates: structure‐function relation, production, bioactivities and applications for traditional and modern high nutritional value‐added food products
Author:
Affiliation:
1. Department of Food Science and Technology Guru Nanak Dev University Amritsar 143005 India
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15565
Reference42 articles.
1. Enzymatic hydrolysis of soy protein isolate and effect of succinylation on the functional properties of resulting protein hydrolysates
2. Improvement of the functionality of vegetable proteins by controlled enzymatic hydrolysis
3. In vitro protein digestibility and physico-chemical properties of flours and protein concentrates from two varieties of lentil (Lens culinaris)
4. Crosslinking Food Proteins for Improved Functionality
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