A Mini‐Review on Brewer's Spent Grain Protein: Isolation, Physicochemical Properties, Application of Protein, and Functional Properties of Hydrolysates
Author:
Affiliation:
1. School of Food and Biological EngineeringJiangsu Univ. Zhenjiang 212013 China
2. Inst. of Food Physical ProcessingJiangsu Univ. Zhenjiang 212013 China
Funder
Priority Academic Program Development of Jiangsu Higher Education Institutions
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14906
Reference105 articles.
1. Brewer's spent grain: A review of its potentials and applications;Aliyu S.;African Journal of Biotechnology,2011
2. Preparation, characterization, nanostructures and bio functional analysis of sonicated protein co-precipitates from brewers’ spent grain and soybean flour
3. Protein co-precipitates: A review of their preparation and functional properties
4. Milling and baking properties of dried brewer's spent grains;Brewery A.;Cereal Chemistry,1980
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