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Effect of Ultrasonic Pretreatment on Enzymatic Hydrolysis of Proteins from Food Industry By-Products and Their Functional Properties

Number of pages: 38 Posted: 17 May 2025

Suleivys Milagros Nuñez, Camila Barrera, Constanza Cárdenas, Fanny Guzman, Dreidy Vásquez, Pedro Valencia, Andrés Córdova, Arturo Levican, Waldo Acevedo, Sergio Almonacid, Silvana Valdivia and Adrián González

Pontificia Universidad Católica de Valparaíso, Pontificia Universidad Católica de Valparaíso, Pontificia Universidad Católica de Valparaíso, Pontificia Universidad Católica de Valparaíso, Pontificia Universidad Católica de Valparaíso, Pontificia Universidad Católica de Valparaíso, Pontificia Universidad Catolica de Valparaíso, affiliation not provided to SSRN, affiliation not provided to SSRN, Universidad Técnica Federico Santa María, Universidad Técnica Federico Santa María and affiliation not provided to SSRN

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Pedro Valencia

Pontificia Universidad Católica de Valparaíso

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Scholarly Papers (1)

Effect of Ultrasonic Pretreatment on Enzymatic Hydrolysis of Proteins from Food Industry By-Products and Their Functional Properties

Abstract: