A Mini‐Review on Brewer's Spent Grain Protein: Isolation, Physicochemical Properties, Application of Protein, and Functional Properties of Hydrolysates-Reference-Cited by-同舟云学术

A Mini‐Review on Brewer's Spent Grain Protein: Isolation, Physicochemical Properties, Application of Protein, and Functional Properties of Hydrolysates

Published:2019-12 Issue:12 Volume:84 Page:3330-3340
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wen Chaoting¹,Zhang Jixian¹,Duan Yuqing¹²^ORCID,Zhang Haihui¹,Ma Haile¹²

Affiliation:

1. School of Food and Biological EngineeringJiangsu Univ. Zhenjiang 212013 China

2. Inst. of Food Physical ProcessingJiangsu Univ. Zhenjiang 212013 China

Funder

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14906

Reference105 articles.

1. Brewer's spent grain: A review of its potentials and applications;Aliyu S.;African Journal of Biotechnology,2011

2. Preparation, characterization, nanostructures and bio functional analysis of sonicated protein co-precipitates from brewers’ spent grain and soybean flour

3. Protein co-precipitates: A review of their preparation and functional properties

4. Milling and baking properties of dried brewer's spent grains;Brewery A.;Cereal Chemistry,1980

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