Water-holding capacity of enzymatic protein hydrolysates: A study on the synergistic effects of peptide fractions
Suleivys M. Nuñez, Constanza Cárdenas, Pedro Valencia, Yunesky Masip Macía, Marlene Pinto, Sergio Almonacid
Topics & Concepts
HydrolysateChemistryIngredientPeptideFraction (chemistry)ChromatographyGelatinWater holding capacityFood scienceHydrolysisBiochemistryProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityInsect Utilization and Effects