An innovative two-step enzyme-assisted aqueous extraction for the production of reduced bitterness soybean protein hydrolysates with high nutritional value-Reference-Cited by-同舟云学术

An innovative two-step enzyme-assisted aqueous extraction for the production of reduced bitterness soybean protein hydrolysates with high nutritional value

Published:2020-12 Issue: Volume:134 Page:110151
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Tong Xiaohong,Lian Ziteng,Miao Liming,Qi Baokun,Zhang Shuang,Li Yang,Wang Huan,Jiang Lianzhou

Funder

Heilongjiang Province “Tens of Millions” Project Science and Technology Major Special Projects

Young Talents” Project of Northeast Agricultural University

Major Science and Technology Innovation Projects in Shandong Province

National Natural Science Foundation of China

Science Foundation Project of HeilongjiangProvince

Publisher

Elsevier BV

Subject

Food Science

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3. Physicochemical changes and bitterness of whey protein hydrolysates after transglutaminase cross-linking;Carvalho;LWT- Food Science and Technology,2019

4. Characterization of bitter peptides from soy protein hydrolysates;Cho,2000

5. Hydrophobicity of bitter peptides from soy protein hydrolysates;Cho;Journal of Agricultural and Food Chemistry,2004

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