Results of the chemical composition, techno-functional properties and sensory perceptions from the eleven enzymes used for hydrolysis of pea protein isolates expressed as means ± standard deviatio
Properties of soy protein hydrolysate produced by protease from biduri plant were studied. The soy p...
Protein hydrolysate was prepared from Paddy (Volvariella volvaceae) mushroom. Hydrolysis uses commer...
Due to high nutritive quality, good techno-functional properties and low cost, legume protein produc...
Results of the chemical composition, techno-functional properties and sensory perceptions from the e...
Combinations of enzymatic hydrolysis using different proteolytic enzymes (papain, Esperase®, trypsin...
The aim of this study was to investigate the effects of partial enzymatic hydrolysis on functional p...
In this paper, the effects of limited hydrolysis on functional properties, as well as on protein com...
This research focuses on examining the physicochemical, functional, and nutritional aspects of prote...
The modification of lupin protein isolates (LPI) by means of enzymatic hydrolysis (Lupinus angustifo...
Proteases as tools to generate pea protein hydrolysates with interesting antioxidant and functional ...
Pea protein is a trending food ingredient because it has commercial availability, low cost, low alle...
Abstract The modification of lupin protein isolates (LPI) by means of enzymatic hydrolysis (Lupinus ...
Soybean allergy is of great concern and continues to challenge both consumer and food industry. The ...
Protein hydrolysate was prepared from Paddy (Volvariella volvaceae) mushroom. Hydrolysis uses commer...
Thirteen commercial soybean protein isolates (SPIs) were characterized and submitted to the same con...
Properties of soy protein hydrolysate produced by protease from biduri plant were studied. The soy p...
Protein hydrolysate was prepared from Paddy (Volvariella volvaceae) mushroom. Hydrolysis uses commer...
Due to high nutritive quality, good techno-functional properties and low cost, legume protein produc...
Results of the chemical composition, techno-functional properties and sensory perceptions from the e...
Combinations of enzymatic hydrolysis using different proteolytic enzymes (papain, Esperase®, trypsin...
The aim of this study was to investigate the effects of partial enzymatic hydrolysis on functional p...
In this paper, the effects of limited hydrolysis on functional properties, as well as on protein com...
This research focuses on examining the physicochemical, functional, and nutritional aspects of prote...
The modification of lupin protein isolates (LPI) by means of enzymatic hydrolysis (Lupinus angustifo...
Proteases as tools to generate pea protein hydrolysates with interesting antioxidant and functional ...
Pea protein is a trending food ingredient because it has commercial availability, low cost, low alle...
Abstract The modification of lupin protein isolates (LPI) by means of enzymatic hydrolysis (Lupinus ...
Soybean allergy is of great concern and continues to challenge both consumer and food industry. The ...
Protein hydrolysate was prepared from Paddy (Volvariella volvaceae) mushroom. Hydrolysis uses commer...
Thirteen commercial soybean protein isolates (SPIs) were characterized and submitted to the same con...
Properties of soy protein hydrolysate produced by protease from biduri plant were studied. The soy p...
Protein hydrolysate was prepared from Paddy (Volvariella volvaceae) mushroom. Hydrolysis uses commer...
Due to high nutritive quality, good techno-functional properties and low cost, legume protein produc...
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