Production of a water-soluble protein powder from anchovy and soybean meal by endogenous enzymatic hydrolysis and solid-state fermentation-Reference-Cited by-同舟云学术

Production of a water-soluble protein powder from anchovy and soybean meal by endogenous enzymatic hydrolysis and solid-state fermentation

Published:2018-12-02 Issue:1 Volume:43 Page:e13854
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Li Li¹^ORCID,Qing Yingerile¹,Wang Jianlei¹,Wang Yue¹,Liu Jie¹,Mou Haijin¹

Affiliation:

1. College of Food Science and Engineering; Ocean University of China; Qingdao China

Funder

Fundamental Research Funds for the Central Universities

Shandong Key Science and Technology Fund

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13854/fullpdf

Reference48 articles.

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3. Effect of low moisture extrusion on a pea protein isolate’s expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR);Beck;Journal of Food Engineering,2017

4. Nutritional composition and digestibility by 80-kg to 100-kg pigs of prepress solvent-extracted meals from low glucosinolate Brassica juncea, B. napus and B. rapa seed and of solvent-extracted soybean meal;Bell;Canadian Journal of Animal Science,1998

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