Physicochemical, functional properties and antioxidant activities of porcine cerebral hydrolysate peptides produced by ultrasound processing-Reference-Cited by-同舟云学术

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Physicochemical, functional properties and antioxidant activities of porcine cerebral hydrolysate peptides produced by ultrasound processing

Published:2016-03 Issue:3 Volume:51 Page:431-443
ISSN:1359-5113
Container-title:Process Biochemistry
language:en
Short-container-title:Process Biochemistry

Author:

Zou Ye,Wang Wei,Li Qian,Chen Yao,Zheng Daheng,Zou Yanmin,Zhang Min,Zhao Ting,Mao Guanghua,Feng Weiwei,Wu Xiangyang,Yang Liuqing

Funder

Graduate Innovative Projects

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference73 articles.

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2. Biologically active peptides obtained by enzymatic hydrolysis of Adzuki bean seeds;Durak;Food Chem.,2013

3. An attractive way of egg white protein by-product use for producing of novel anti-hypertensive peptides;Pokora;Food Chem.,2014

4. Identification of novel dipeptidyl peptidase-IV and angiotensin-I-converting enzyme inhibitory peptides from meat proteins using in silico analysis;Lafarga;Peptides,2014

5. Role of neuropeptide Y in the regulation of gonadotropin releasing hormone system in the forebrain of Clarias batrachus (Linn.): immunocytochemistry and high performance liquid chromatography–electrospray ionization-mass spectrometric analysis;Gaikwad;Neuroscience,2005

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