Comparative study on composition and functional properties of brewer’s spent grain proteins precipitated by citric acid and hydrochloric acid
Toktam Farjami, Animesh Sharma, Lars Hagen, Ida‐Johanne Jensen, Eva Falch
Topics & Concepts
ChemistryCitric acidSolubilityComposition (language)Food scienceHydrochloric acidChromatographyFourier transform infrared spectroscopyPrecipitationOrganic chemistryChemical engineeringPhysicsLinguisticsMeteorologyPhilosophyEngineeringProteins in Food SystemsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides