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。Functional characterization of plant-based protein to determine its quality for food applications
Manoj Kumar et al.
FOOD HYDROCOLLOIDS (2022)
Debittering effect of partially purified proteases from soybean seedlings on soybean protein isolate hydrolysate produced by alcalase
Mengmeng Zhang et al.
FOOD CHEMISTRY (2021)
Health Benefits of Antioxidative Peptides Derived from Legume Proteins with a High Amino Acid Score
Athanasia Matemu et al.
ANTIOXIDANTS (2021)
Antioxidant activity and functional properties of Alcalase-hydrolyzed scallop protein hydrolysate and its role in the inhibition of cytotoxicity in vitro
Zixu Wang et al.
FOOD CHEMISTRY (2021)
Advances in the plant protein extraction: Mechanism and recommendations
Manoj Kumar et al.
FOOD HYDROCOLLOIDS (2021)
Effect of soy protein isolate on the techno-functional properties and protein conformation of low-sodium pork meat batters treated by high pressure
Yan-ping Li et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2020)
The effects of hydrolysis condition on the antioxidant activity of protein hydrolysate from Cyprinus carpio skin gelatin
Joanna Tkaczewska et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Soybean (Glycine max) Protein Hydrolysates as Sources of Peptide Bitter-Tasting Indicators: An Analysis Based on Hybrid and Fragmentomic Approaches
Anna Iwaniak et al.
APPLIED SCIENCES-BASEL (2020)
State-of-the-Art Production Chains for Peas, Beans and Chickpeas-Valorization of Agro-Industrial Residues and Applications of Derived Extracts
Annalisa Tassoni et al.
MOLECULES (2020)
Improved recovery of protein from soy grit by enzyme-assisted alkaline extraction
Milica N. Perovic et al.
JOURNAL OF FOOD ENGINEERING (2020)
Advances on Food-Derived Peptidic Antioxidants-A Review
Mingfei Pan et al.
ANTIOXIDANTS (2020)
Natural antioxidants used in meat products: A brief review
Jessica Souza Ribeiro et al.
MEAT SCIENCE (2019)
Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties
Guillermo Nino-Medina et al.
MOLECULES (2019)
Preparation and assessment of bioactive extracts having antioxidant activity from rice bran protein hydrolysates
Ahmed A. Zaky et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2019)
Macroalgal-derived protein hydrolysates and bioactive peptides: Enzymatic release and potential health enhancing properties
Filipa B. Pimentel et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Structural and functional properties of food protein-derived antioxidant peptides
Ifeanyi D. Nwachukwu et al.
JOURNAL OF FOOD BIOCHEMISTRY (2019)
Identification of Antioxidant Peptides in Enzymatic Hydrolysates of Carp (Cyprinus Carpio) Skin Gelatin
Joanna Tkaczewska et al.
MOLECULES (2019)
Designing antioxidant peptides based on the antioxidant properties of the amino acid side-chains
Riko Matsui et al.
FOOD CHEMISTRY (2018)
Okara: A soybean by-product as an alternative to enrich vegetable paste
Rafaiane Macedo Guimaraes et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates
M. Hrčková et al.
CZECH JOURNAL OF FOOD SCIENCES (2018)
Immobilization and purification of soybean seed hull proteins of biotechnological interest identified by shotgun proteomic analysis
L. Hiacco et al.
NEW BIOTECHNOLOGY (2018)
Assessment of antioxidant properties of membrane ultrafiltration peptides from mungbean meal protein hydrolysates
Chanikan Sonklin et al.
PEERJ (2018)
Fish skin gelatin hydrolysates produced by visceral peptidase and bovine trypsin: Bioactivity and stability
Sunantha Ketnawa et al.
FOOD CHEMISTRY (2017)
Functional protein hydrolysate from goat by-products: Optimization and characterization studies
Angela Lima Meneses de Queiroz et al.
FOOD BIOSCIENCE (2017)
Antioxidant and ACE-inhibitory activities of hemp (Cannabis sativa L.) protein hydrolysates produced by the proteases AFP, HT, Pro-G, actinidin and zingibain
Sue-Siang Teh et al.
FOOD CHEMISTRY (2016)
A Novel Peptide from Soybean Protein Isolate Significantly Enhances Resistance of the Organism under Oxidative Stress
Heran Ma et al.
PLOS ONE (2016)
Effect of Soy Protein Hydrolysates Prepared by Subcritical Water Processing on the Physicochemical Properties of Pork Patty during Chilled Storage
Yun-Kyung Lee et al.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2015)
Carcinogenicity of consumption of red and processed meat
Veronique Bouvard et al.
LANCET ONCOLOGY (2015)
Physicochemical Characterization of Protein Hydrolysates Produced by Autolysis of Jumbo Squid (Dosidicus gigas) Byproducts
Joe Luis Arias-Moscoso et al.
FOOD BIOPHYSICS (2015)
Emulsion stability, thermo-rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan
Xue-qin Gao et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2015)
Antioxidant activity and protective effects of peptide lunasin against oxidative stress in intestinal Caco-2 cells
Maria Jose Garcia-Nebot et al.
FOOD AND CHEMICAL TOXICOLOGY (2014)
Characterization of structural and functional properties of fish protein hydrolysates from surimi processing by-products
Yongle Liu et al.
FOOD CHEMISTRY (2014)
Sequential proteolysis and cellulolytic hydrolysis of soybean hulls for oligopeptides and ethanol production
Mayerlenis J. Rojas et al.
INDUSTRIAL CROPS AND PRODUCTS (2014)
In vitro antioxidant and anti-inflammatory effects of brewers' spent grain protein rich isolate and its associated hydrolysates
Aoife L. McCarthy et al.
FOOD RESEARCH INTERNATIONAL (2013)
The dual effects of Maillard reaction and enzymatic hydrolysis on the antioxidant activity of milk proteins
N. S. Oh et al.
JOURNAL OF DAIRY SCIENCE (2013)
Changes in Structural Characteristics of Antioxidative Soy Protein Hydrolysates Resulting from Scavenging of Hydroxyl Radicals
Jing Zhao et al.
JOURNAL OF FOOD SCIENCE (2013)
Impact of Antinutritional Factors in Food Proteins on the Digestibility of Protein and the Bioavailability of Amino Acids and on Protein Quality
G. Sarwar Gilani et al.
BRITISH JOURNAL OF NUTRITION (2012)
Production of enzymatic hydrolysates with antioxidant and angiotensin-I converting enzyme inhibitory activity from pumpkin oil cake protein isolate
Zuzana Vastag et al.
FOOD CHEMISTRY (2011)
Amino acid composition, molecular weight distribution and antioxidant activity of protein hydrolysates of soy sauce lees
Bao Yang et al.
FOOD CHEMISTRY (2011)
Purification and characterisation of a new antioxidant peptide from chickpea (Cicer arietium L.) protein hydrolysates
Tao Zhang et al.
FOOD CHEMISTRY (2011)
Enzyme-enhanced extraction of antioxidant ingredients from red algae Palmaria palmata
Tao Wang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Comparative study on the proteases from fish pyloric caeca and the use for production of gelatin hydrolysate with antioxidative activity
Sutheera Khantaphant et al.
COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY (2008)
Antioxidant activity of proteins and peptides
Ryan J. Elias et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)
Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate
Zhengjun Xie et al.
FOOD CHEMISTRY (2008)
Antioxidant activity and water-holding capacity of canola protein hydrolysates
Nichole Cumby et al.
FOOD CHEMISTRY (2008)
Rheological properties of soy protein hydrolysates obtained from limited enzymatic hydrolysis
B. P. Lamsal et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Role of myofibrillar proteins in water-binding in brine-enhanced meats
YLL Xiong
FOOD RESEARCH INTERNATIONAL (2005)
Processing of soybean hulls to enhance the distribution and extraction of value-added proteins
DJ Sessa
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2004)
Antimicrobial and antioxidant effects of milk protein-based film containing essential oils for the preservation of whole beef muscle
M Oussalah et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Whey and soy protein, hydrolysates inhibit lipid oxidation in, cooked pork patties
EA Peña-Ramos et al.
MEAT SCIENCE (2003)
Antioxidative properties of tripeptide libraries prepared by the combinatorial chemistry
K Saito et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Interaction and, functionality of mixed myofibrillar and enzyme-hydrolyzed soy proteins
J Feng et al.
JOURNAL OF FOOD SCIENCE (2003)
Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)
HC Wu et al.
FOOD RESEARCH INTERNATIONAL (2003)