Influence of ultrasound probe treatment time and protease type on functional and physicochemical characteristics of egg white protein hydrolysates-Reference-Cited by-同舟云学术

Influence of ultrasound probe treatment time and protease type on functional and physicochemical characteristics of egg white protein hydrolysates

Published:2018-06 Issue:6 Volume:97 Page:2218-2229
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Stefanović Andrea B.,Jovanović Jelena R.,Balanč Bojana D.^ORCID,Šekuljica Nataša Ž.,Tanasković Sonja M. Jakovetić,Dojčinović Marina B.,Knežević-Jugović Zorica D.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/97/6/2218/24809154/pey055.pdf

Reference48 articles.

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4. Black bean (Phaseolus vulgaris L.) protein hydrolysates: Physicochemical and functional properties;Amaral do Evangelho;Food Chem.,2017

5. Comparative study of high intensity ultrasound effects on food proteins functionality;Arzeni;J. Food Eng.,2012

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