The synergistic effect of heat treatment on alcalase-assisted hydrolysis of wheat gluten proteins: Functional and antioxidant properties-Reference-Cited by-同舟云学术

The synergistic effect of heat treatment on alcalase-assisted hydrolysis of wheat gluten proteins: Functional and antioxidant properties

Published:2017-02-07 Issue:5 Volume:41 Page:e13207
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Elmalimadi Mohamed B.¹,Stefanović Andrea B.¹,Šekuljica Nataša Ž.²,Žuža Milena G.¹,Luković Nevena D.¹,Jovanović Jelena R.¹,Knežević-Jugović Zorica D.¹^ORCID

Affiliation:

1. Department of Biochemical Engineering and Biotechnology; Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4; Belgrade 11000 Republic of Serbia

2. Innovation Center, Faculty of Technology and Metallurgy; University of Belgrade, Karnegijeva 4; Belgrade 11000 Republic of Serbia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13207/fullpdf

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