Thermal and single frequency counter-current ultrasound pretreatments of sodium caseinate: enzymolysis kinetics and thermodynamics, amino acids composition, molecular weight distribution and antioxidant peptides
Author:
Affiliation:
1. School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
2. Department of Food Technology, Nyala Technical College; Nyala Sudan
3. Faculty of Agriculture; University of Zalingie; P.O. Box 6 Zalingie Sudan
Funder
National Natural Science Foundation of China
National High Technology Research and Development Program 863
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
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4. Effects of thermal, microwave, and ultrasound pretreatments on antioxidative capacity of enzymatic milk protein concentrate hydrolysates;Uluko;J Funct Foods,2015
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