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Effect of enzyme‐assisted hydrolysis on brewer's spent grain protein solubilization – peptide composition and sensory properties

author
statement of authorship
Marie Kriisa, Anastassia Taivosalo, Maike Föste, Mary-Liis Kütt, Maret Viirma, Reimo Priidik, Malgorzata Korzeniowska, Ye Tian, Oskar Laaksonen, Baoru Yang, Raivo Vilu
source
Applied Food Research
publisher
journal volume number month
vol. 2, 1
year of publication
pages
art. 100108
url
Open Access
Open Access
scientific publication
teaduspublikatsioon
language
inglise
subject term
keyword
brewer's spent grain
proteases
protein solubilization
sensory
peptidomics
TalTech department
Kriisa, M., Taivosalo, A., Föste, M., Kütt, M-L., Viirma, M., Priidik, R., Korzeniowska, M., Tian, Y., Laaksonen, O., Yang, B., Vilu, R. Effect of enzyme‐assisted hydrolysis on brewer's spent grain protein solubilization – peptide composition and sensory properties // Applied Food Research (2022) vol. 2, 1, art. 100108. https://doi.org/10.1016/j.afres.2022.100108