相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Average molecular weight, degree of hydrolysis and dry-film FTIR fingerprint of milk protein hydrolysates: Intercorrelation and application in process monitoring
Kenneth Aase Kristoffersen et al.
FOOD CHEMISTRY (2020)
Effect of limited enzymatic hydrolysis on the structure and emulsifying properties of rice bran protein
Xiaodan Zang et al.
JOURNAL OF CEREAL SCIENCE (2019)
Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification
Li Cheng Sow et al.
FOOD HYDROCOLLOIDS (2019)
Stimulation of low intensity ultrasound on fermentation of skim milk medium for yield of yoghurt peptides by Lactobacillus paracasei
Guoping Huang et al.
ULTRASONICS SONOCHEMISTRY (2019)
Physico-chemical properties, antioxidant activities and angiotensin-I converting enzyme inhibitory of protein hydrolysates from Mung bean (Vigna radiate)
Jianhua Xie et al.
FOOD CHEMISTRY (2019)
Effect of glucose glycosylation following limited enzymatic hydrolysis on functional and conformational properties of black bean protein isolate
Jing Xu et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2018)
Enzymatic hydrolysis of flaxseed (Linum usitatissimum L.) protein and sensory characterization of Maillard reaction products
Chao-Kun Wei et al.
FOOD CHEMISTRY (2018)
High protein ingredients of microalgal origin: Obtainment and functional properties
Aline Massia Pereira et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Bromelain Kinetics and Mechanism on Myofibril from Golden Pomfret (Trachinotus blochii)
Xiao Feng et al.
JOURNAL OF FOOD SCIENCE (2018)
Evaluation of physicochemical characteristics and antioxidant properties of Elaeagnus angustifolia L
Zahra Hassanzadeh et al.
SCIENTIA HORTICULTURAE (2018)
Characterization of sacha inchi protein hydrolysates produced by crude papain and Calotropis proteases
Saroat Rawdkuen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Extraction and fractionation of microalgae-based protein products
Laura Soto-Sierra et al.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2018)
Algae as nutritional and functional food sources: revisiting our understanding
Mark L. Wells et al.
JOURNAL OF APPLIED PHYCOLOGY (2017)
Effects of Bromelain Tenderisation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret
Xiao Feng et al.
FOOD AND BIOPROCESS TECHNOLOGY (2017)
Effects of pulsed electric field on intracellular antioxidant activity and antioxidant enzyme regulating capacities of pine nut (Pinus koraiensis) peptide QDHCH in HepG2 cells
Rong Liang et al.
FOOD CHEMISTRY (2017)
Black bean (Phaseolus vulgaris L.) protein hydrolysates: Physicochemical and functional properties
Jarine Amaral do Evangelho et al.
FOOD CHEMISTRY (2017)
Effect of Maillard induced glycation on protein hydrolysis by lysine/arginine and non-lysine/arginine specific proteases
Y. Deng et al.
FOOD HYDROCOLLOIDS (2017)
Controlled enzymatic hydrolysis for improved exploitation of the antioxidant potential of wheat gluten
Mohamed B. Elmalimadi et al.
INDUSTRIAL CROPS AND PRODUCTS (2017)
Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium
Maeve Henchion et al.
FOODS (2017)
Amino acid profiles and digestible indispensable amino acid scores of proteins from the prioritized key foods in Bangladesh
Nazma Shaheen et al.
FOOD CHEMISTRY (2016)
Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin
Xingfeng Xu et al.
FOOD HYDROCOLLOIDS (2016)
Improving bioactivities of Jatropha curcas protein hydrolysates by optimizing with response surface methodology the extrusion cooking process
Marco Valdez-Flores et al.
INDUSTRIAL CROPS AND PRODUCTS (2016)
Investigation of lifestyle choices of individuals following a vegan diet for health and ethical reasons
Cynthia Radnitz et al.
APPETITE (2015)
Optimization of protein electroextraction from microalgae by a flow process
Mathilde Coustets et al.
BIOELECTROCHEMISTRY (2015)
Antioxidant and angiotensin I converting enzyme (ACE) inhibitory activities of date seed protein hydrolysates prepared using Alcalase, Flavourzyme and Thermolysin
Priyatharini Ambigaipalan et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Nutritional Evaluation of Australian Microalgae as Potential Human Health Supplements
Megan Kent et al.
PLOS ONE (2015)
A response surface approach on optimization of hydrolysis parameters for the production of egg white protein hydrolysates with antioxidant activities
Ruann Janser Soares de Castro et al.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2015)
Amino acid composition of algal products and its contribution to RDI
L. Misurcova et al.
FOOD CHEMISTRY (2014)
Antioxidant effects of enzymatic hydrolysates of whey protein concentrate on cultured human endothelial cells
Martina B. O'Keeffe et al.
INTERNATIONAL DAIRY JOURNAL (2014)
Antioxidant activity of protein hydrolysates derived from threadfin bream surimi byproducts
Chompoonuch Wiriyaphan et al.
FOOD CHEMISTRY (2012)
Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate
S. N. Jamdar et al.
FOOD CHEMISTRY (2010)
Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species
Vanessa Gressler et al.
FOOD CHEMISTRY (2010)
Angiotensin I-converting enzyme inhibitory activity of chickpea and pea protein hydrolysates
Chockry Barbana et al.
FOOD RESEARCH INTERNATIONAL (2010)
Protein hydrolysis by protease isolated from tuna spleen by membrane filtration: A comparative study with commercial proteases
Zhen-Yu Li et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Utilisation of Chlorella vulgaris cell biomass for the production of enzymatic protein hydrolysates
Humberto J. Morris et al.
BIORESOURCE TECHNOLOGY (2008)
Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type
Vilailak Klompong et al.
FOOD CHEMISTRY (2007)
Amino acids, fatty acids, and dietary fibre in edible seaweed products
Christine Dawczynski et al.
FOOD CHEMISTRY (2007)
Micro-algae as a source of protein
E. W. Becker
BIOTECHNOLOGY ADVANCES (2007)
Purification of an ACE inhibitory peptide after hydrolysis of sunflower (Helianthus annuus L.) protein isolates
C Megías et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Functional properties of the biomass of three microalgal species
JL Guil-Guerrero et al.
JOURNAL OF FOOD ENGINEERING (2004)
Antioxidative activity of roasted and defatted peanut kernels
JY Hwang et al.
FOOD RESEARCH INTERNATIONAL (2001)
Umami and food palatability
S Yamaguchi et al.
JOURNAL OF NUTRITION (2000)
分享论文
