Research on the effect of papain co-extrusion on pea protein and enzymolysis antioxidant peptides-Reference-Cited by-同舟云学术

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Research on the effect of papain co-extrusion on pea protein and enzymolysis antioxidant peptides

Published:2017-05-04 Issue:6 Volume:41 Page:e13301
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Zhou Quan-Cheng¹^ORCID,Liu Na¹,Feng Chuan-Xing¹

Affiliation:

1. Agricultural Engineering and Food Science Institute for Shandong University of Technology; Zibo 255049 China

Funder

Zhaoyuan Bureau of Science and Technology

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13301/fullpdf

Reference21 articles.

1. Preparation of transparent pea protein gels: A comparison of isolation procedures;Bacon;International Journal of Food Science and Technology,1990

2. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT-Food Science and Technology,1995

3. Chen , X. J. 2011 Study on texturization properties of soybean protein by extrusion

4. Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymolysis for improved emulsifying properties;Chen;Food Hydrocolloids,2011

5. Review of the health benefits of peas (Pisum sativum L.);Dahl;British Journal of Nutrition,2012

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2. Interaction of starch with some food macromolecules during the extrusion process and its effect on modulating physicochemical and digestible properties. A review;Carbohydrate Polymer Technologies and Applications;2023-06

3. Development of a pea protein‐/chitosan‐based bioactive film using Aronia melanocarpa polyphenols as a bioactive ingredient;Journal of Food Processing and Preservation;2022-09-23

4. The Current Situation of Pea Protein and Its Application in the Food Industry;Molecules;2022-08-22

5. Modification approaches of plant-based proteins to improve their techno-functionality and use in food products;Food Hydrocolloids;2021-09

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