Production and characterisation of duck albumen hydrolysate using enzymatic process-Reference-Cited by-同舟云学术

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Production and characterisation of duck albumen hydrolysate using enzymatic process

Published:2019-05-29 Issue:11 Volume:54 Page:3015-3023
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Quan Tran Hong¹²,Benjakul Soottawat¹^ORCID

Affiliation:

1. Department of Food Technology Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla90112Thailand

2. Department of Food Technology Faculty of Applied Biology Sciences Vinh Long University of Technology Education Vinh Long 890000 Vietnam

Funder

Prince of Songkla University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14214

Reference29 articles.

1. Impact of ultrasound pretreatment on whey protein hydrolysis by vegetable proteases

2. Screening of whey protein isolate hydrolysates for their dual functionality: Influence of heat pre-treatment and enzyme specificity

3. Comparative study of high intensity ultrasound effects on food proteins functionality

4. Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system

5. Protein Hydrolysates from Pacific Whiting Solid Wastes

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1. Effects of ultrasound pretreatment on the enzymolysis of hybrid sturgeon (Huso dauricus × Acipenser schrenckii) protein and the structural, functional, and antioxidant properties of hydrolysates;LWT;2023-10

2. Propolis katkılı liyofilize yumurta tozu üretimi;Harran Tarım ve Gıda Bilimleri Dergisi;2023-03-24

3. Comparison of the effect of different desugarization techniques on the functionality of egg white protein hydrolysates;Applied Food Research;2022-12

4. Ultrasound Pretreatment of Brewer’s Spent Grain Protein Enhances the Yeast Growth- and Fermentation-Promoting Activity of Its Resultant Hydrolysates;Food and Bioprocess Technology;2022-10-01

5. Enhancing the Biological Activities of Food Protein-Derived Peptides Using Non-Thermal Technologies: A Review;Foods;2022-06-21

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