Green fractionation and hydrolysis of fish meal to improve their techno-functional properties-Reference-Cited by-同舟云学术

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Green fractionation and hydrolysis of fish meal to improve their techno-functional properties

Published:2024-09 Issue: Volume:452 Page:139550
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Barea Pedro,Melgosa Rodrigo,Benito-Román Óscar,Illera Alba Esther,Beltrán Sagrario,Sanz María Teresa

Funder

Junta de Castilla y León

Gobierno de España Ministerio de Ciencia e Innovación

Agencia Estatal de Investigación

Gobierno de España Ministerio de Universidades

Publisher

Elsevier BV

Reference45 articles.

1. Amino acid transformation and decomposition in saturated subcritical water conditions;Abdelmoez;Industrial & Engineering Chemistry Research,2007

2. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;Adler-Nissen;Journal of Agricultural and Food Chemistry,1979

3. Oligochitosan recovered from shrimp shells through subcritical water hydrolysis: Molecular size reduction and biological activities;Ali;Journal of Supercritical Fluids,2023

4. Structural studies on the interaction of lysozyme with dextran sulfate;Antonov;Food Hydrocolloids,2015

5. Structural, physicochemical and interfacial stabilisation properties of ultrafiltered African yam bean (Sphenostylis stenocarpa) protein isolate compared with those of isoelectric protein isolate;Arogundade;LWT - Food Science and Technology,2016

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