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The foaming properties of sweet potato protein hydrolysates produced by Alcalase and Ficin.
Gao, Jingrong; Tang, Zhong-Sheng; He, Shan; Powell, Warwick; Brennan, Charles S.
Affiliation
  • Gao J; School of Food and Pharmacy, Zhejiang Ocean University, Zhejiang, China.
  • Tang ZS; School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
  • He S; Yangjiang Campus, Guangdong Ocean University, Yangjiang, China.
  • Powell W; Institute for NanoScale Science and Technology, College of Science and Engineering, Flinders University, Adelaide, South Australia, Australia.
  • Brennan CS; School of Design Office, Creative Industries Faculty, Queensland University of Technology, Brisbane City, Queensland, Australia.
J Sci Food Agric ; 103(8): 4157-4163, 2023 Jun.
Article in En | MEDLINE | ID: mdl-36594434
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Protein Hydrolysates / Ipomoea batatas Language: En Journal: J Sci Food Agric Year: 2023 Document type: Article Affiliation country: China Country of publication: Reino Unido
Fulltext
Add to My VHL
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Protein Hydrolysates / Ipomoea batatas Language: En Journal: J Sci Food Agric Year: 2023 Document type: Article Affiliation country: China Country of publication: Reino Unido