Effect of enzyme‐assisted hydrolysis on protein pattern, technofunctional, and sensory properties of lupin protein isolates using enzyme combinations-Reference-Cited by-同舟云学术

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Effect of enzyme‐assisted hydrolysis on protein pattern, technofunctional, and sensory properties of lupin protein isolates using enzyme combinations

Published:2019-12 Issue:7 Volume:8 Page:3041-3051
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Schlegel Katharina¹²^ORCID,Sontheimer Katharina²,Eisner Peter²³,Schweiggert‐Weisz Ute²

Affiliation:

1. Emil Fischer Center Department of Chemistry and Pharmacy Friedrich‐Alexander‐Universität Erlangen‐Nürnberg Erlangen Germany

2. Department Food Process Development Fraunhofer Institute for Process Engineering and Packaging IVV Freising Germany

3. ZIEL ‐ Institute for Food & Health TUM School of Life Sciences Weihenstephan Technical University of Munich Freising Germany

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1286

Reference40 articles.

1. The health benefits of sweet lupin seed flours and isolated proteins

2. Can protein functionalities be enhanced by high-pressure homogenization? – A study on functional properties of lupin proteins

3. Influence of different organic solvents on the functional and sensory properties of lupin (Lupinus angustifolius L.) proteins

4. Hydrolysis of rapeseed protein isolates: Kinetics, characterization and functional properties of hydrolysates

5. Fluorescence properties of o-phthaldialdehyde derivatives of amino acids

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1. Lupine protein enzymatic hydrolysates obtained in a simultaneous extraction-hydrolysis process as foaming agents;LWT;2024-09

2. Identification of promising lactic acid bacteria for the fermentation of lupine‐ and faba bean‐based substrates to produce refreshing protein‐rich beverages—A strain screening;Food Frontiers;2024-08-05

3. Effect of Different Classes of Proteases on Techno-functional Properties of Pea Protein Isolates;Прикладная биохимия и микробиология;2024-07-21

4. A review of techno-functional properties of legume proteins and their potential for development of new products;European Food Research and Technology;2024-04-09

5. Effect of Different Classes of Proteases on the Techno-Functional Properties of Pea Protein Isolates;Applied Biochemistry and Microbiology;2024-02

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