Raw walnut kernel: A natural source for dietary proteases and bioactive proteins-Reference-Cited by-同舟云学术

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Raw walnut kernel: A natural source for dietary proteases and bioactive proteins

Published:2022-02 Issue: Volume:369 Page:130961
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Yeming,Pei Haoming,Dai Quanyu,Zhang Caimeng,Kong Xiangzhen,Hua Yufei

Funder

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Bioactives and health benefits of nuts and dried fruits;Alasalvar;Food Chemistry,2020

2. Bodoira, R., & Maestri, D. (2020). Phenolic compounds from nuts: extraction, chemical profiles, and bioactivity. Journal of Agricultural and Food Chemistry, 68, 927−942.

3. A two-chain aspartic protease present in seeds with high affinity for peanut oil bodies;Chen;Food Chemistry,2018

4. Characterization of endogenous endopeptidases and exopeptidases and application for the limited hydrolysis of peanut proteins;Chen;Food Chemistry,2021

5. Einali, A. R., & Sadeghipour, H. R. (2007). Alleviation of dormancy in walnut kernels by moist chilling is independent from storage protein mobilization. Tree Physiology, 27, 519–525.

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1. Characterization of mung bean endogenous proteases and globulins and their effects on the production of mung bean protein;Food Chemistry;2024-06

2. Construction of walnut protein/tea polyphenol/alginate complex for enhancing heat and gastrointestinal tolerance of lactic acid bacteria;Food Hydrocolloids;2024-04

3. Failure in lipid gluconeogenesis, perturbed amino acid metabolism and chaperon activation characterize declined germination potential of aging walnut kernels;Scientia Horticulturae;2024-04

4. Impact of steaming and roasting heat‐treatment on physico‐chemical and functional properties of walnut kernel;Journal of the American Oil Chemists' Society;2023-10-22

5. Proteomic study of walnut oleosome and first evidence on oleosin sensitization in allergic patients;Journal of Food Composition and Analysis;2023-08

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