Effects of High Hydrostatic Pressure Pretreatment on the Functional and Structural Properties of Rice Bran Protein Hydrolysates
Rice bran protein (RBP) hydrolysis was conducted after high hydrostatic pressure (HHP) pretreatment. The structural and functional properties of HHP-pretreated rice bran protein hydrolysates (RBPH) were investigated. HHP pretreatments were conducted at 100, 200, and 300 MPa; then, enzymatic hydrolys...
Sparad:
| Huvudupphov: | , , , , , |
|---|---|
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Utgiven: |
MDPI AG
2021-12-01
|
| Serie: | Foods |
| Ämnen: | |
| Länkar: | https://www.mdpi.com/2304-8158/11/1/29 |
| Taggar: |
Inga taggar, Lägg till första taggen!
|