Preparation and characterization of lipophilic antioxidative peptides derived from mung bean protein-Reference-Cited by-同舟云学术

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Preparation and characterization of lipophilic antioxidative peptides derived from mung bean protein

Published:2022-11 Issue: Volume:395 Page:133535
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zheng Zhaojun,Li Jiaxin,Chen Yin,Sun Hong,Liu Yuanfa

Funder

National Natural Science Foundation of China

Jiangsu Province Natural Science Foundation

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Characterization of casein phosphopeptides prepared using alcalase: Determination of enzyme specificity;Adamson;Enyzme and Microbial Technology,1996

2. Isolation, purification and characterization of antioxidative peptide of pearl millet (Pennisetum glaucum) protein hydrolysate;Agrawal;Food Chemistry,2016

3. Purification, identification and characterization of two novel antioxidant peptides from finger millet (Eleusine coracana) protein hydrolysate;Agrawal;Food Research International,2019

4. Antioxidant capacities of fractionated barley hordein hydrolysates in relation to peptide structures;Bamdad;Molecular Nutrition & Food Research,2013

5. Whey Peptide-Iron Complexes Increase the Oxidative Stability of Oil-in-Water Emulsions in Comparison to Iron Salts;Caetano-Silva;Journal of Agricultural and Food Chemistry,2018

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