Fortification of yogurt with oyster hydrolysate and evaluation of its in vitro digestive characteristics and anti-inflammatory activity-Reference-Cited by-同舟云学术

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Fortification of yogurt with oyster hydrolysate and evaluation of its in vitro digestive characteristics and anti-inflammatory activity

Published:2022-06 Issue: Volume:47 Page:101472
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Liu Li,Jiang Suisui,Xie Wei,Xu Jinjin,Zhao Yuanhui,Zeng Mingyong

Funder

Agriculture Research System of China

National Key Research and Development Program of China

Natural Science Foundation of Shandong Province

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference41 articles.

1. Antioxidative peptides derived from food proteins;Agyei;Free Radicals in Human Health and Disease, Antioxidative,2015

2. Intestinal anti-inflammatory activity of goat milk and goat yoghurt in the acetic acid model of rat colitis;Assis;International Dairy Journal,2016

3. Cooking temperature is a key determinant of in vitro meat protein digestion rate: Investigation of underlying mechanisms;Bax;Journal of Agricultural and Food Chemistry,2012

4. Regular yogurt intake and risk of cardiovascular disease among hypertensive adults;Buendia;American Journal of Hypertension,2018

5. Antioxidant and anti-inflammatory polyphenols and peptides of common bean (Phaseolus vulga L.) milk and yogurt in Caco-2 and HT-29 cell models;Chen;Journal of Functional Foods,2019

Cited by 10 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. Incorporating Ganoderma lucidum extract and powder with probiotic cultures (Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis) enhanced the functional, textural, and sensory qualities of yogurt;Journal of Food Science and Technology;2024-08-21

2. Phycocyanin-phlorotannin complexes improve the structure and functional properties of yogurt;International Journal of Biological Macromolecules;2024-08

3. Improvement mechanism of umami peptides in oyster juice by cooperative enzymolysis of alcalase and trypsin based on peptidomics and molecular docking;Journal of Food Composition and Analysis;2024-08

4. Tradition and Innovation in Yoghurt from a Functional Perspective—A Review;Fermentation;2024-07-16

5. ACE-inhibitory peptides in sodium-reduced cheese with probiotic: Identification, in silico prediction and molecular interaction;LWT;2024-05

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