Characterization and Functional Properties of Rice Bran Proteins Modified by Commercial Exoproteases and Endoproteases-Reference-Cited by-同舟云学术

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Characterization and Functional Properties of Rice Bran Proteins Modified by Commercial Exoproteases and Endoproteases

Published:2000-03 Issue:2 Volume:65 Page:305-310
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Hamada J.S.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2000.tb15998.x/fullpdf

Reference20 articles.

1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid

2. J. Adler-Nissen, 1986 . Enzymatic Hydrolysis of Food Proteins , London and New York: Elsevier Applied Science Publishers. p.110 -186 .

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

4. Peptidoglutaminase deamidation of proteins and protein hydrolysates for improved food use

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