Effect of enzymatic hydrolysis on solubility, hydrophobicity, and in vivo digestibility in cowpea (Vigna unguiculata)

International Journal of Food Properties

Volumn 15, Issue 4, 2012, Pages 770-780

  Segura Campos, M R ^a   Espinosa Garcia L ^a   Chel Guerrero, L A ^a   Betancur Ancona, D A ^a  

^a UNIVERSIDAD AUTÓNOMA DE YUCATÁN   (Mexico)

Author keywords

Enzymatic hydrolysis; Functional properties; In vivo digestibility; Vigna unguiculata

Indexed keywords

ALCALASE; DEGREE OF HYDROLYSIS; FUNCTIONAL PROPERTIES; IN-VIVO DIGESTIBILITY; INTESTINAL ABSORPTION; LOW MOLECULAR WEIGHT; NUTRITIONAL PROPERTIES; PROTEIN CONCENTRATES; SURFACE HYDROPHOBICITY; VIGNA UNGUICULATA;

ENZYMATIC HYDROLYSIS; SOLUBILITY;

HYDROPHOBICITY;

EID: 84862699417     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2010.501469     Document Type: Article

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