Effects of enzymatic hydrolysis and ultrafiltration on physicochemical and functional properties of faba bean protein-Reference-Cited by-同舟云学术

Effects of enzymatic hydrolysis and ultrafiltration on physicochemical and functional properties of faba bean protein

Author:

Eckert Ewelina¹,Han Jay²,Swallow Kevin²,Tian Zhigang¹,Jarpa‐Parra Marcela³,Chen Lingyun¹^ORCID

Affiliation:

1. Department of Agricultural, Food and Nutritional Science University of Alberta Edmonton Alberta Canada

2. Food Processing Development Centre Alberta Agriculture and Forestry Leduc Alberta Canada

3. Graduate School Universidad Adventista de Chile Chillán Chile

Funder

Natural Sciences and Engineering Research Council of Canada

Alberta Innovates Bio Solutions

Saskatchewan Health Research Foundation

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

Reference53 articles.

3. Equations predict PER from amino acid analysis;Alsmeyer R. H.;Food Technology,1974

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