Preparation, characterization and the in vitro bile salts binding capacity of celery seed protein hydrolysates via the fermentation using B. subtilis-Reference-Cited by-同舟云学术

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Preparation, characterization and the in vitro bile salts binding capacity of celery seed protein hydrolysates via the fermentation using B. subtilis

Published:2020-01 Issue: Volume:117 Page:108571
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Chen Guiyun,Chen Yue,Hou Yajie,Huo Yaoxing,Gao Ang,Li Shuhong,Chen Ye

Funder

National Natural Science Foundation of China

Basic Research Fees of Universities and Colleges in Tianjin

Project Program of Key Laboratory of Food Nutrition and Safety

Ministry of Education, China

Open Project Program of State Key Laboratory of Food Nutrition and Safety

Tianjin University of Science and Technology

China Scholarship Council

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Hypocholesterolemic effects of oat products;Anderson;Advances in Experimental Medicine & Biology,1990

2. Protein enrichment of yam peels by fermentation with S accharomyces cerevisiae (BY4743);Aruna;Annals of Agricultural Science,2017

3. Generation of bioactive peptide hydrolysates from cattle plasma using plant and fungal proteases;Bah;Food Chemistry,2016

4. In vitro binding of bile salts by lentil flours, lentil protein concentrates and lentil protein hydrolysates;Barbana;Food Research International,2011

5. Conformational study of protein interactions with hydrogen-passivated amorphous silicon surfaces: Effect of pH;Brahmi;Applied Surface Science,2017

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