Work

Hydrophobicity, solubility, and emulsifying properties of soy protein peptides prepared by papain modification and ultrafiltration

Year: 1998

Type: article

Source: Journal of the American Oil Chemists Society

DOI: 10.1007/s11746-998-0235-0

Authors: W. U. Wu, N. S. Hettiarachchy, M. Qi

Institution: University of Arkansas at Fayetteville

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: United Soybean Board

OpenAlex ID: W2093383708

FWCI: 2.229

Cites: 25

Cited by: 278

Related to: 10