Enzymatic hydrolysis of legume proteins: lessons on surface property outcomes

Wang, M., Ettelaie, R. and Sarkar, A. orcid.org/0000-0001-8677-5234 (2025) Enzymatic hydrolysis of legume proteins: lessons on surface property outcomes. Current Opinion in Food Science, 62. 101259. ISSN 2214-7993

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Item Type: Article
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© 2024 The Author(s). This is an open access article under the terms of the Creative Commons Attribution License (CC-BY 4.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited.

Dates:
  • Published: April 2025
  • Published (online): 8 December 2024
  • Accepted: 6 December 2024
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Funding Information:
Funder
Grant number
BBSRC (Biotechnology & Biological Sciences Research Council)
BB/Z516119/1
Depositing User: Symplectic Publications
Date Deposited: 11 Dec 2024 09:50
Last Modified: 18 Feb 2025 13:36
Status: Published
Publisher: Elsevier
Identification Number: 10.1016/j.cofs.2024.101259
Open Archives Initiative ID (OAI ID):

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