Biological and functional properties of peptide fractions obtained from collagen hydrolysate derived from mixed by-products of different fish species-Reference-Cited by-同舟云学术

Biological and functional properties of peptide fractions obtained from collagen hydrolysate derived from mixed by-products of different fish species

Published:2020-11 Issue: Volume:331 Page:127350
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zamorano-Apodaca Julio Cesar,García-Sifuentes Celia Olivia,Carvajal-Millán Elizabeth,Vallejo-Galland Belinda,Scheuren-Acevedo Susana María,Lugo-Sánchez María Elena

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Biological activity of peptides purified from fish skin hydrolysates. Fisheries and Aquatic;Abuine;Science,2019

2. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;Adler-Nissen;Journal of Agricultural and Food Chemistry,1979

3. Bioactivity and functionality of gelatin hydrolysates from the skin of Oneknife Unicornfish (Naso thynnoides);Alolod;Journal of Aquatic Food Product Technology,2019

4. Physicochemical characterization of protein hydrolysates produced by autolysis of jumbo squid (Dosidicus gigas) byproducts;Arias-Moscoso;Food Biophysics,2015

5. Antioxidant and functional properties of collagen hydrolysates from Spanish Mackerel skin as influenced by average molecular weight;Chi;Molecules,2014

Cited by 89 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fabrication, characterization, and dihydromyricetin-loaded bioavailability of Pickering emulsions stabilized by Ampelopsis grossedentata polysaccharide -fish collagen peptide composite nanoparticles;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-11

2. Structural, antioxidant activity, and stability studies of jellyfish collagen peptide–calcium chelates;Food Chemistry: X;2024-10

3. Characterization of selenium-containing broccoli (Brassica oleracea L. var. italica planch) proteins and evaluation of antioxidant activity by electron spin resonance;Food Chemistry;2024-10

4. An Improved Production Method of Bioactive Peptides from Sturgeon Fish Cartilage;Food and Bioprocess Technology;2024-09-09

5. Antioxidant Marine Hydrolysates Isolated from Tuna Mixed Byproducts: An Example of Fishery Side Streams Upcycling;Antioxidants;2024-08-19