| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601969 | Food Chemistry | 2013 | 9 Pages |
Abstract
⺠Enzyme type and heat pre-treatment affected hydrolysate biological functionality. ⺠Hydrolysates had both antioxidant activity and ACE inhibition activity. ⺠WPI hydrolysates had reduced surface hydrophobicity compared to unhydrolysed WPI. ⺠Hydrolysates demonstrated potential as dual functional ingredients.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Randy Adjonu, Gregory Doran, Peter Torley, Samson Agboola,