Chemical composition, functional properties, physico-chemical properties, and techno-functional characteristics of Satureja protein hydrolysate stabilized in a gelatin matrix.
Satureja
physico‐chemical
protein hydrolysates
techno‐functional
Journal
Food science & nutrition
ISSN: 2048-7177
Titre abrégé: Food Sci Nutr
Pays: United States
ID NLM: 101605473
Informations de publication
Date de publication:
Oct 2024
Oct 2024
Historique:
received:
16
12
2023
revised:
28
05
2024
accepted:
03
07
2024
medline:
31
10
2024
pubmed:
31
10
2024
entrez:
31
10
2024
Statut:
epublish
Résumé
The current evaluation was conducted to investigate the chemical composition and functional properties of protein hydrolysates from different
Identifiants
pubmed: 39479639
doi: 10.1002/fsn3.4344
pii: FSN34344
pmc: PMC11521751
doi:
Types de publication
Journal Article
Langues
eng
Pagination
8030-8042Informations de copyright
© 2024 The Author(s). Food Science & Nutrition published by Wiley Periodicals LLC.
Déclaration de conflit d'intérêts
The authors declare no conflicts of interest. The sponsors had no role in the design of the study; in the collection, analyses, or interpretation of the data; in the writing of the manuscript; or in the decision to publish the results.