Functional properties, structural characteristics and biological activities of deer blood hydrolysates obtained by using different protease
Author:
Affiliation:
1. Changchun University, People’s Republic of China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101385&tlng=en
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3. Effect of thermosonication pre-treatment on mung bean (Vigna radiata) and white kidney bean (Phaseolus vulgaris) proteins: enzymatic hydrolysis, cholesterol lowering activity and structural characterization;Ashraf J.;Ultrasonics Sonochemistry,2020
4. Extraction, anti-tyrosinase, and antioxidant activities of the collagen hydrolysate derived from Rhopilema hispidum;Aziz N. A. A.;Preparative Biochemistry & Biotechnology,2021
5. Effects of degree of hydrolysis (DH) on the functional properties of egg yolk hydrolysate with alcalase;Bao Z. J.;Journal of Food Science and Technology,2017
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