Production of chickpea protein hydrolysate at laboratory and pilot plant scales: Optimization using principal component analysis based on antioxidant activities-Reference-Cited by-同舟云学术

Production of chickpea protein hydrolysate at laboratory and pilot plant scales: Optimization using principal component analysis based on antioxidant activities

Published:2024-03 Issue: Volume:437 Page:137707
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Rodríguez-Martín Noelia M.,Márquez-López José Carlos,Cerrillo Isabel,Millán Francisco,González-Jurado José Antonio,Fernández-Pachón María-Soledad,Pedroche Justo

Funder

CTA

ERDF

CDTI

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

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3. In vitro digestibility of commercial whey protein supplements;Almeida;LWT - Food Science and Technology,2015

4. Nutritional and bioactive components of rice-chickpea based snacks as affected by severe and mild extrusion cooking;Altaf;Journal of the Science of Food and Agriculture,2022

5. Current evidence on the bioavailability of food bioactive peptides;Amigo;Molecules,2020

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