Concepedia

Innovative applications of high-intensity ultrasound in the development of functional food ingredients: Production of protein hydrolysates and bioactive peptides

César Ozuna, I. Paniagua-Martínez, Eduardo Castaño‐Tostado, Lech Ozimek, Silvia L. Amaya‐Llano

Food Research International · 2015 · 154 citations · 86 references

DOI

Concepts

References

86

Improved Method for Determining Food Protein Degree of Hydrolysis

Per Munk Nielsen, Daphne Elaine Leslie Petersen, C. Dambmann · Journal of Food Science · 2001 · 1.7K citations

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Bioactive peptides: Production and functionality

Hannu Korhonen, Anne Pihlanto · International Dairy Journal · 2006 · 1.7K citations

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Probiotic functional foods: Survival of probiotics during processing and storage

Manoj Kumar Tripathi, Saroj Kumar Giri · Journal of Functional Foods · 2014 · 1.1K citations · Full text

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Innovation trends in the food industry: The case of functional foods

Barbara Bigliardi, Francesco Galati · Trends in Food Science & Technology · 2013 · 835 citations · Full text

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Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

Hao Hu, Jiahui Wu, Eunice C.Y. Li‐Chan et al. · Food Hydrocolloids · 2012 · 827 citations

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