Cowhide gelatin peptide as a source of antioxidants for inhibiting the deterioration of pudding quality during storage-Reference-Cited by-同舟云学术

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Cowhide gelatin peptide as a source of antioxidants for inhibiting the deterioration of pudding quality during storage

Published:2024-06 Issue: Volume:22 Page:101327
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Wang Wanlin,Zhao Yining,He Long,Song Zhaoyang,Shi Chaoxue,Jia Pei,Yu Qunli,Han Ling

Funder

National Beef Cattle Industrial Technology System

Gansu Agricultural University

Publisher

Elsevier BV

Reference67 articles.

1. Functional yogurt fortified with fish collagen-derived bioactive peptides: Antioxidant capacity, ACE and DPP-IV inhibitory;Ayati;Journal of Food Processing and Preservation,2021

2. The effects of refrigerated storage of raw milk on the quality of whole milk powder stored for different periods;Celestino;International Dairy Journal,1997

3. Reconstituted UHT-treated milk: Effects of raw milk, powder quality and storage conditions of UHT milk on its physico-hemical attributes and flavour;Celestino;International Dairy Journal,1997

4. Overexpression of Bacillus circulans alkaline protease in Bacillus subtilis and its potential application for recovery of protein from soybean dregs;Chen;Frontiers in Microbiology,2022

5. Effects of pressure on gelatinization of collagen and properties of extracted gelatins;Chen;Food Hydrocolloids,2014

Cited by 1 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. Development of multi-cross-linking, rapid curing, and easy cleaning, edible hydrogels for meat preservation;Food Hydrocolloids;2024-10

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