Optimization of gluten-free functional noodles formulation enriched with fish gelatin hydrolysates
Sutee Wangtueai, Yuthana Phimolsiripol, Chaluntorn Vichasilp, Joe M. Regenstein, Regine Schöenlechner
Topics & Concepts
GelatinFood scienceResponse surface methodologyAbsorption of waterChemistryFunctional foodHydrolysateGlutenFish <Actinopterygii>ABTSDPPHMaterials scienceChromatographyBiologyFisheryBiochemistryAntioxidantHydrolysisComposite materialProtein Hydrolysis and Bioactive PeptidesFood composition and propertiesProteins in Food Systems