Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems

Comprehensive Reviews in Food Science and Food Safety

Volumn 15, Issue 4, 2016, Pages 786-800

  Wouters, Arno G B ^a   Rombouts, Ine ^a   Fierens, Ellen ^a   Brijs, Kristof ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

gelation; protein hydrolysis; solubility; surface active properties; water and fat holding capacity

Indexed keywords

EMULSIFICATION; ENVIRONMENTAL IMPACT; ENZYMATIC HYDROLYSIS; FOOD PROCESSING; FOOD PRODUCTS; FUNCTIONAL FOOD; GELATION; HYDROLYSIS; SOLUBILITY;

EMULSIFYING PROPERTY; FUNCTIONAL PROPERTIES; HOLDING CAPACITY; ORGANOLEPTIC PROPERTIES; PROCESSING CONDITION; PROTEIN HYDROLYSIS; STRUCTURE-FUNCTION RELATIONSHIP; SURFACE-ACTIVE PROPERTY;

PROTEINS;

EID: 84992305648     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12209     Document Type: Review

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