Protective effect of wheat gluten peptides against ethanol-stress damage in yeast cell and identification of anti-ethanol peptides-Reference-Cited by-同舟云学术

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Protective effect of wheat gluten peptides against ethanol-stress damage in yeast cell and identification of anti-ethanol peptides

Published:2024-01 Issue: Volume:192 Page:115732
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Yang Huirong,Huang Lixin,Zhao Dongrui,Zhao Haifeng,Chen Ye,Li Yuanyuan,Zeng Yingjie^ORCID

Publisher

Elsevier BV

Reference40 articles.

1. Molecular mechanisms of the yeast adaptive response and tolerance to stresses encountered during ethanol fermentation;Auesukaree;Journal of Bioscience and Bioengineering,2017

2. Antimicrobial peptides (AMPs) produced by Saccharomyces cerevisiae induce alterations in the intracellular pH, membrane permeability and culturability of Hanseniaspora guilliermondii cells;Branco;International Journal of Food Microbiology,2015

3. Genetically modified foods: A critical review of their promise and problems;Chen;Food Science and Human Wellness,2016

4. Adaptive response and tolerance to sugar and salt stress in the food yeast Zygosaccharomyces rouxii;Dakal;International Journal of Food Microbiology,2014

5. Yeast cellular stress: Impacts on bioethanol production;Eardley;Fermentation,2020

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. Protein-polyphenol conjugation through alkali treatment improves the structure and functionality of gluten;Journal of Food Measurement and Characterization;2024-09-09

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