Results 241 to 250 of about 167,616,501 (293)

Bioactive and Functional Properties of Protein Isolates and Hydrolysates from Edible Insects. [PDF]

Foods
Dragojlović D, Čabarkapa I, Tomanić D, Sedlar T, Vujetić J, Đuragić O, Popović L.   +6 more
europepmc   +1 more source

Peptidomic evidence for pH-stat flavourzyme-mediated debittering of Alcalase-derived rice protein hydrolysates. [PDF]

Curr Res Food Sci
Wu PY, Lin YS, Li ML, Chien YH, Huang SM, Hsu KC.   +5 more
europepmc   +1 more source

Multi-scale hierarchical regulation of starch chain length distribution and its consequential impact on starch digestibility: From molecular structure to granular degradation. [PDF]

Food Chem X
Liu Z, Xia T, Guo C, Ma J, Chen M, Wu Z.
europepmc   +1 more source

Valorization of Sunflower Seed Husks into Cellulose Nanofibrils and Nanocrystals for Sustainable Hydrogel Adsorbents in Heavy Metal Removal. [PDF]

Polymers (Basel)
Battalova AK, Akatan K, Demeukhan A, Shaimardan E, Kaiyrbekov NR, Sagdollin ZR, Kabdrakhmanova AK, Kabdrakhmanova SK, Deepa B, Thomas S.   +9 more
europepmc   +1 more source

Enzymatic Valorization of Whole Blue Crab (<i>Callinectes sapidus</i>) Biomass: Optimization of Proteolysis and Characterization of Protein Hydrolysates. [PDF]

Foods
Falciano A, D'Ascoli M, Sorrentino A, Di Pierro P.   +3 more
europepmc   +1 more source

Impact of Pre-Treatment Strategies on Enzymatic Hydrolysis of Alternative Protein Sources: Case Study for Black Soldier Fly Larvae. [PDF]

Molecules
Borges S, Ribas TCF, Almeida A, Pintado M.   +3 more
europepmc   +1 more source

Polymer Concepts in Cellular Function

Advanced Science, EarlyView.
Miao Yu, Shikha Dhiman, Dorothee Dormann, Frauke Gräter, Katja Luck, Friederike Schmid, Andreas Walther, Edward A. Lemke   +7 more
wiley   +1 more source

[Effect of pH on the course of hydrolysis of cattle blood proteins by pancreatic enzymes. I. The degree of hydrolysis].

Acta poloniae pharmaceutica, 1998
openaire   +1 more source

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Improved Method for Determining Food Protein Degree of Hydrolysis

Journal of Food Science, 2001
ABSTRACT When producing hydrolyzed proteins, it is important to determine the degree of hydrolysis (DH). The trinitro‐benzene‐sulfonic acid (TNBS) method is well established with regard to enzymatic hydrolysis.
P.M. Nielsen, D. Petersen, C. Dambmann
exaly   +2 more sources