Related references
Note: Only part of the references are listed.Mass Spectrometric Evidence of Malonaldehyde and 4-Hydroxynonenal Adductions to Radical-Scavenging Soy Peptides
Jing Zhao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Monitoring of Demasking of Peptide Bonds During Proteolysis by Analysis of the Apparent Spectral Shift of Intrinsic Protein Fluorescence
Mikhail M. Vorob'ev et al.
FOOD BIOPHYSICS (2011)
Chelating and radical scavenging activities of soy protein hydrolysates prepared from microbial proteases and their effect on meat lipid peroxidation
Lei Zhang et al.
BIORESOURCE TECHNOLOGY (2010)
Chromatographic Separation and Tandem MS Identification of Active Peptides in Potato Protein Hydrolysate That Inhibit Autoxidation of Soybean Oil-in-Water Emulsions
Yu Cheng et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
pH Shifting Alters Solubility Characteristics and Thermal Stability of Soy Protein Isolate and Its Globulin Fractions in Different pH, Salt Concentration, and Temperature Conditions
Jiang Jiang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Electron transfer in peptides and proteins
Meike Cordes et al.
CHEMICAL SOCIETY REVIEWS (2009)
Oxidative modification of soy protein by peroxyl radicals
Wei Wu et al.
FOOD CHEMISTRY (2009)
Protein secondary structure analyses from circular dichroism spectroscopy: Methods and reference databases
Lee Whitmore et al.
BIOPOLYMERS (2008)
Antioxidant activity of proteins and peptides
Ryan J. Elias et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)
A reference database for circular dichroism spectroscopy covering fold and secondary structure space
Jonathan G. Lees et al.
BIOINFORMATICS (2006)
Antioxidant properties of ultrafiltration-recovered soy protein fractions from industrial effluents and their hydrolysates
A Moure et al.
PROCESS BIOCHEMISTRY (2006)
Changes in sulfhydryl content of egg white proteins due to heat and pressure treatment
I Van der Plancken et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Intrinsic fluorescence of actin
KK Turoverov et al.
JOURNAL OF FLUORESCENCE (2003)
Free radical-mediated oxidation of free amino acids and amino acid residues in proteins
ER Stadtman et al.
AMINO ACIDS (2003)
Recent advances in the analysis of oxidized proteins
JR Requena et al.
AMINO ACIDS (2003)
Hydrogen peroxide-induced structural alterations of RNase A
P Lasch et al.
JOURNAL OF BIOLOGICAL CHEMISTRY (2001)
Effect of succinylation on the physicochemical properties of soy protein hydrolysate
A Achouri et al.
FOOD RESEARCH INTERNATIONAL (2001)
Soy glycinin: Influence of pH and ionic strength on solubility and molecular structure at ambient temperatures
CMM Lakemond et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Share Paper
