Recent application of protein hydrolysates in food texture modification
Author:
Affiliation:
1. Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela, India
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2081665
Reference264 articles.
1. Sequential extraction of gel-forming proteins, collagen and collagen hydrolysate from gutted silver carp (Hypophthalmichthys molitrix), a biorefinery approach
2. Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products
3. Enzymatic hydrolysis of ovalbumin and the functional properties of the hydrolysates
4. Screening of whey protein isolate hydrolysates for their dual functionality: Influence of heat pre-treatment and enzyme specificity
5. Whey protein peptides as components of nanoemulsions: A review of emulsifying and biological functionalities
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