Novel microbial fermentation for the preparation of iron-chelating scallop skirts peptides-its profile, identification, and possible binding mode-Reference-Cited by-同舟云学术

Novel microbial fermentation for the preparation of iron-chelating scallop skirts peptides-its profile, identification, and possible binding mode

Published:2024-09 Issue: Volume:451 Page:139493
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yan Xu,Yue Ying,Guo Bingrui,Zhang Sufang,Ji Chaofan,Chen Yingxi,Dai Yiwei,Dong Liang,Zhu Beiwei,Lin Xinping

Funder

Foundation of Liaoning Province Education Administration

Publisher

Elsevier BV

Reference38 articles.

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4. Enzymatic hydrolysis and microbial fermentation: The most favorable biotechnological methods for the release of bioactive peptides;Cruz;Food Chemistry: Molecular Sciences,2021

5. Screening of xanthine oxidase inhibitory peptides by ligand fishing and molecular docking technology;Cui;Food Bioscience,2022

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1. Food byproduct-derived zinc-binding peptides: Dual suppression of planktonic and biofilm Staphylococcus aureus;Food Bioscience;2024-10