Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems-Reference-Cited by-同舟云学术

Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems

Published:2016-04-26 Issue:4 Volume:15 Page:786-800
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Author:

Wouters Arno G.B.¹,Rombouts Ine¹,Fierens Ellen¹,Brijs Kristof¹,Delcour Jan A.¹

Affiliation:

1. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFoRCe); KU Leuven; Kasteelpark Arenberg 20 B-3001 Leuven Belgium

Funder

Research Foundation - Flanders

Publisher

Wiley

Subject

Food Science

Reference145 articles.

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2. Enzymatic hydrolysis of proteins for increased solubility;Adler-Nissen;J Agric Food Chem,1976

3. Enzymatic hydrolysis of food proteins;Adler-Nissen;Process Biochem,1977

4. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;Adler-Nissen;J Agric Food Chem,1979

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