Peptides recovery from egg yolk lipovitellins by ultrafiltration and their in silico bioactivity analysis-Reference-Cited by-同舟云学术

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Peptides recovery from egg yolk lipovitellins by ultrafiltration and their in silico bioactivity analysis

Published:2022-06 Issue: Volume:379 Page:132145
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Marcet Ismael,Delgado Jaime,Díaz Natalia,Rendueles Manuel,Díaz Mario

Funder

Ministerio de Ciencia e Innovación

Universidad de Oviedo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference51 articles.

1. Adler-Nissen, J. (1986). Enzymic hydrolysis of food proteins: Elsevier applied science publishers.

2. Identification of new bioactive peptides from Kefir milk through proteopeptidomics: Bioprospection of antihypertensive molecules;Amorim;Food Chemistry,2019

3. Utilization of blood by-products: An in silico and experimental combined study for BSA usage;Arrutia;Scientific reports,2017

4. Machine intelligence in peptide therapeutics: A next-generation tool for rapid disease screening;Basith;Medicinal research reviews,2020

5. Density-functional exchange-energy approximation with correct asymptotic behavior;Becke;Physical Review A,1988

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