Author:
Wu Tianyi,Lin Ling,Zhang Xinyi,Wang Xinyue,Ding Jian
Funder
Natural Science Research of Jiangsu Higher Education Institutions of China
National Key Research and Development Program of China
Priority Academic Program Development of Jiangsu Higher Education Institutions
National Natural Science Foundation of China
Reference55 articles.
1. Adler-Nissen, J. (1986). Enzymic hydrolysis of food proteins, Elsevier Applied Science Publishers, Barking, UK.
2. Chemical, structural and functional properties of whey proteins covalently modified with phytochemical compounds;Ali;Journal of Food Measurement and Characterization,2019
3. The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate;Avramenko;Food Research International,2013
4. Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit;Barreira;Food Chemistry,2008
5. Determination of reducing power and metal chelating ability of antioxidant peptides: Revisited methods;Canabady-Rochelle;Food Chemistry,2015