Antioxidant activities of enzymatic rapeseed protein hydrolysates and the membrane ultrafiltration fractions-Reference-Cited by-同舟云学术

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Antioxidant activities of enzymatic rapeseed protein hydrolysates and the membrane ultrafiltration fractions

Published:2013-01 Issue:1 Volume:5 Page:219-227
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

He Rong,Girgih Abraham T.,Malomo Sunday A.,Ju Xingrong,Aluko Rotimi E.

Funder

Ministry of Science and Technology of Agriculture Lee Technical Achievements Transformation Fund project

Natural Science Fund for Colleges and Universities in Jiangsu Province

Natural Sciences and Engineering Research Council of Canada

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference55 articles.

1. Effect of peptide size on antioxidant properties of African yam bean seed (Sphenostylis stenocarpa) protein hydrolysate fractions;Ajibola;International Journal of Molecular Sciences,2011

2. Functional and bioactive properties of quinoa seed protein hydrolysates;Aluko;Journal of Food Science,2003

3. Antioxidant therapies in traumatic brain and spinal cord injury;Bains;BBA Molecular Basis of Disease,2012

4. Effects of enzymatic hydrolysis on molecular structure and antioxidant activity of barley hordein;Bamdad;The Journal of Cereal Science,2011

5. Improvement of functional properties of rapeseed protein concentrates produced via alcoholic processes by thermal and mechanical treatments;Barbin;Journal of Food Processing and Preservation,2011

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3. Bovine liver hydrolysates based on six proteases: Physicochemical properties, emulsification characteristics, antioxidant capacity assessment, and peptide identification;LWT;2024-09

4. In Vitro Antioxidant and Hypocholesterolemic Potency of Melon (Cucumis melo L.) Seed Protein Hydrolysate;Current Research in Nutrition and Food Science Journal;2024-08-30

5. Potential of Cordyceps militaris protein hydrolysates as prebiotic and thermo-protectants of Lactobacillus fermentum J26;Food Bioscience;2024-08

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