Effects of Moderate Enzymatic Hydrolysis on Structure and Functional Properties of Pea Protein.

Shuai, Xixiang; Gao, Lizhi; Geng, Qin; Li, Ti; He, Xuemei; Chen, Jun; Liu, Chengmei; Dai, Taotao

Shuai, Xixiang; Gao, Lizhi; Geng, Qin; Li, Ti; He, Xuemei; Chen, Jun; Liu, Chengmei; Dai, Taotao.

Afiliación

Shuai X; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Gao L; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Geng Q; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Li T; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
He X; Guangxi Academy of Agricultural Sciences, Nanning 530007, China.
Chen J; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Liu C; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Dai T; Guangxi Academy of Agricultural Sciences, Nanning 530007, China.

Foods ; 11(15)2022 Aug 07.

Article en En | MEDLINE | ID: mdl-35954136

Palabras clave

functional properties; moderate enzymatic hydrolysis; pea protein; structure properties

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza

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