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Improving the in vitro digestibility of rapeseed albumins resistant to gastrointestinal proteolysis while preserving the functional properties using enzymatic hydrolysis

Functional PropertiesEngineeringBiochemistryIn Vitro FermentationFood DigestionBiochemical EngineeringBiotechnologyDownstream ProcessingAlternative Protein SourceVitro DigestibilityRapeseed AlbuminsEnzymatic ModificationBiomolecular Engineering