Green approach towards hydrolysing wheat gluten using waste ingredients from pineapple processing industries-Reference-Cited by-同舟云学术

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Green approach towards hydrolysing wheat gluten using waste ingredients from pineapple processing industries

Published:2020-09-30 Issue:4 Volume:56 Page:1724-1733
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Banerjee Shivali¹²³,Ranganathan Vijayaraghavan³,Arora Amit¹²^ORCID,Patti Antonio F.³

Affiliation:

1. IITB‐ Monash Research AcademyIndian Institute of Technology Bombay Powai Mumbai400076India

2. Bio‐ Processing Laboratory Centre for Technology Alternatives for Rural Areas Indian Institute of Technology Bombay Powai Mumbai400076India

3. School of Chemistry Monash University Wellington Road Clayton Victoria3800Australia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14796

Reference41 articles.

1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid

2. Wheat Gluten and Its Hydrolysates. Possible Fields of Practical Use

3. Effects of degree of hydrolysis (DH) on the functional properties of egg yolk hydrolysate with alcalase

4. Preparation of salt-free protein products from acid or alkali-treated proteins

5. Performance of enzymatic wheat gluten hydrolysis in batch and continuous processes using Flavourzyme

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Valorization applications of pineapple and papaya byproducts in food industry;Comprehensive Reviews in Food Science and Food Safety;2024-05

2. Optimization of Enzymatic Hydrolysis by Protease Produced from Bacillus subtilis MTCC 2423 to Improve the Functional Properties of Wheat Gluten Hydrolysates;International Journal of Food Science;2024-01

3. Peptides with biological and technofunctional properties produced by bromelain hydrolysis of proteins from different sources: A review;International Journal of Biological Macromolecules;2023-12

4. Mechanism of improving solubility and emulsifying properties of wheat gluten protein by pH cycling treatment and its application in powder oils;Food Hydrocolloids;2023-02

5. Process Design and Techno-Economic Feasibility Analysis of an Integrated Pineapple Processing Waste Biorefinery;ACS Engineering Au;2022-02-07

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