Enzymatic hydrolysis of grape seed protein: In vitro digestibility, functional, and structural insights as effected by enzyme concentration and enzymolysis time

A MULTIENZYME TECHNIQUE FOR ESTIMATING PROTEIN DIGESTIBILITY

H. W. HSU, D. L. VAVAK, L. D. Satterlee et al. · Journal of Food Science · 1977 · 973 citations

Life Sciences, Biochemistry, Food Science +13

Influence of Hydrolysis Degree on the Functional Properties of Salmon Byproducts Hydrolysates

Grodji Albarin Gbogouri, Michel Linder, Jacques Fanni et al. · Journal of Food Science · 2004 · 469 citations

Agriculture, Biochemistry, Food Science +17

Eco-innovative technologies for extraction of proteins for human consumption from renewable protein sources of plant origin

Milica Pojić, Aleksandra Mišan, Brijesh K. Tiwari · Trends in Food Science & Technology · 2018 · 463 citations · Full text

Agriculture, Biotechnology, Food Science +15

Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study

Marina Carbonaro, P. Maselli, A. Nucara · Amino Acids · 2011 · 448 citations

Life Sciences, Biochemistry, Food Science +17

Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis

Qian Liu, Baohua Kong, Youling L. Xiong et al. · Food Chemistry · 2009 · 433 citations

Life Sciences, Biochemistry, Enzymology +12