Physicochemical and Functional Properties of Soy Protein Substrates Modified by Low Levels of Protease Hydrolysis-Reference-Cited by-同舟云学术

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Physicochemical and Functional Properties of Soy Protein Substrates Modified by Low Levels of Protease Hydrolysis

Published:2005-03 Issue:2 Volume:70 Page:C180-C187
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Jung Stephanie,Murphy Patricia A.,Johnson Lawrence A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb07080.x/fullpdf

Reference28 articles.

1. The Influence of Peptide Chain Length on Taste and Functional Properties of Enzymatically Modified Soy Protein

2. Enzymatic modification of soy protein concentrates by fungal and bacterial proteases;Don;J AmOil Chem Soc,1991

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