Impact of in vitro gastrointestinal digestion on peptide profile and bioactivity of cooked and non-cooked oat protein concentrates-Reference-Cited by-同舟云学术

Impact of in vitro gastrointestinal digestion on peptide profile and bioactivity of cooked and non-cooked oat protein concentrates

Published:2021 Issue: Volume:4 Page:93-104
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Sánchez-Velázquez Oscar Abel,Cuevas-Rodríguez Edith Oliva,Mondor Martin^ORCID,Ribéreau Sabine^ORCID,Arcand Yves,Mackie Alan^ORCID,Hernández-Álvarez Alan Javier

Funder

AAFC

CONACYT

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference85 articles.

1. Digestible indispensable amino acid score (DIAAS) and protein digestibility corrected amino acid score (PDCAAS) in oat protein concentrate measured in 20- to 30-kilogram pigs

2. Antioxidant Activity and Total Phenolics in Different Genotypes of Potato (Solanum tuberosum, L.)

3. Gastric viscosity and sugar bioaccessibility of instant and steel cut oat/milk protein blends

4. Methods for testing antioxidant activity

Cited by 28 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Unveiling the nutritional spectrum: A comprehensive analysis of protein quality and antinutritional factors in three varieties of quinoa (Chenopodium quinoa Wild);Food Chemistry: X;2024-12

2. Cereal-Based Proteins: Bridging Health, Sustainability, and Future Innovations for Food Industries;Journal of Food Composition and Analysis;2024-09

3. In vitro protein digestive properties and peptidomic characterization of five whole component plant protein beverages using a pepsin-pancreatin model;Food Research International;2024-09

4. Genomic identification of expressed globulin storage proteins in oat;Frontiers in Plant Science;2024-07-23

5. Smart proteins as a new paradigm for meeting dietary protein sufficiency of India: a critical review on the safety and sustainability of different protein sources;Critical Reviews in Food Science and Nutrition;2024-07-16