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    Upcycling of brewers' spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties by Chin, Yi Ling, Chai, Kong Fei, Chen, Wei Ning

    Published 2023
    “…An evaluation of functional properties suggested that fermented extracts presented superior emulsifying abilities (15-34 m2/g of activity and 16-42 min of stability), foaming properties (16-30% capacity and 7-14% stability), and water/oil binding capacities (0.41 g/g and 0.24 g/g, respectively). …”
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    Journal Article
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