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Functionality of Protein Hydrolysates

2017
This chapter focuses on the factors affecting enzymatic hydrolysis of proteins and the functional, nutritive, and immunological properties of protein hydrolysates. The desire to improve the quality of industrially processed food products has provoked great interest recently in the functional properties of protein ingredients.
openaire   +1 more source

Industrial Application of Protein Hydrolysates in Food

Journal of Agricultural and Food Chemistry, 2023
Yonggang Tu, Mingsheng Xu
exaly  

Mechanism of effect of endogenous/exogenous rice protein and its hydrolysates on rice starch digestibility

International Journal of Biological Macromolecules, 2021
Yaoqi Tian
exaly  

Effect of two-step enzymatic hydrolysis on the antioxidant properties and proteomics of hydrolysates of milk protein concentrate

Food Chemistry, 2022
强 崔, Yuxue Sun, Jianjun Cheng
exaly  

Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure–taste relationship

Food Chemistry, 2020
Yu Fu, Jing Liu, Wei Zhang
exaly  

Protein Hydrolysates and Peptides

2022
Thanyaporn Kleekayai, Richard J. FitzGerald   +1 more
openaire   +1 more source

Physicochemical, functional and antioxidant properties of mung bean protein enzymatic hydrolysates

Food Chemistry, 2022
Ying-Qiu Li
exaly  

Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability

Food Hydrocolloids, 2017
Anja Schröder, Claire C Berton-Carabin
exaly  

Use of protein hydrolysates by mouth

The American Journal of Medicine, 1947
openaire   +2 more sources

Protein hydrolysates from meriga (Cirrhinus mrigala) egg and evaluation of their functional properties

Food Chemistry, 2010
M Chalamaiah
exaly