The synergistic effect of heat treatment on alcalase-assisted hydrolysis of wheat gluten proteins: Functional and antioxidant properties

Air–water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior

(2016) Arno G.B. Wouters et al.   FOOD HYDROCOLLOIDS

Improvement of antioxidant properties of egg white protein enzymatic hydrolysates by membrane ultrafiltration

(2016) Jelena Jovanovic et al.   Hemijska Industrija

Optimizing Functional Properties of Bambara Bean Protein Concentrate by Enzymatic Hydrolysis Using Pancreatin

(2015) Martin Alain Mune Mune   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Influence of Degree of Hydrolysis on the Functional Properties of Cowpea Protein Hydrolysates

(2015) Martin Alain Mune Mune   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Impact of ultrasound on egg white proteins as a pretreatment for functional hydrolysates production

(2014) Andrea B. Stefanović et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Antimicrobial Capacity and Antioxidant Activity of Enzymatic Hydrolysates of Protein from Rushan Bay Oyster (Crassostrea gigas)

(2014) Li Zhang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Influence of high solid concentrations on enzymatic wheat gluten hydrolysis and resulting functional properties

(2013) N.A. Hardt et al.   JOURNAL OF CEREAL SCIENCE

Antioxidative and Functional Properties of Pumpkin Oil Cake Globulin Hydrolysates

(2013) Ljiljana Popović et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Gelatin hydrolysate from blacktip shark skin prepared using papaya latex enzyme: Antioxidant activity and its potential in model systems

(2012) Phanat Kittiphattanabawon et al.   FOOD CHEMISTRY

Hydrothermal pretreatment and enzymatic saccharification of corn stover for efficient ethanol production

(2012) Badal C. Saha et al.   INDUSTRIAL CROPS AND PRODUCTS

Influence of ultrasound during wheat gluten hydrolysis on the antioxidant activities of the resulting hydrolysate

(2011) Ke-Xue Zhu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Evaluation of wheat gluten hydrolysates as taste-active compounds with antioxidant activity

(2011) Seung Hyun Koo et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis

(2009) Qian Liu et al.   FOOD CHEMISTRY

Influence of temperature on protein hydrolysis in a cyclic batch enzyme membrane reactor

(2008) Carlos A. Prieto et al.   BIOCHEMICAL ENGINEERING JOURNAL

Antioxidant Activity of Some Protein Hydrolysates and Their Fractions with Different Isoelectric Points

(2008) Eun Young Park et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidative activity of Mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei)

(2007) Wanwisa Binsan et al.   FOOD CHEMISTRY