Effect of enzyme hydrolysis on the functionality, protein quality, and flavour profile of lentil and chickpea protein isolates
Akshaya Thirulogasundar, Dai Shi, Andrea K. Stone, Caishuang Xu, Aarti Bhagwat, Yuping Lu, Brittany Polley, James D. House, Pankaj Bhowmik, Nandhakishore Rajagopalan, Takuji Tanaka, Michael T. Nickerson
Topics & Concepts
HydrolysisChemistryFlavourHydrolysateSolubilityEmulsionFood scienceChromatographySurface tensionAmino acidEnzymatic hydrolysisBiochemistryOrganic chemistryPhysicsQuantum mechanicsProteins in Food SystemsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides