Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates.
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DOI: 10.1016/j.foodchem.2019.03.020
Abstract: The effect of three combinations of bioprocessing methods by lactic acid fermentation, cell wall hydrolyzing enzymes and phytase on the biochemical (protein, fat, carbohydrate composition) and technofunctional properties (protein solubility, emulsifying and foaming properties) of… read more here.
Keywords: protein; bran protein; protein isolates; technofunctional properties ... See more keywords