Identification and characterization of antioxidative peptides derived from simulated in vitro gastrointestinal digestion of walnut meal proteins-Reference-Cited by-同舟云学术

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Identification and characterization of antioxidative peptides derived from simulated in vitro gastrointestinal digestion of walnut meal proteins

Published:2019-02 Issue: Volume:116 Page:518-526
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Feng Li,Peng Fei,Wang Xiaojing,Li Mei,Lei Hongjie,Xu Huaide

Funder

National Natural Science Foundation of China

Shaanxi Province Key Research and Development

Shaanxi Science & Technology Co-ordination & Innovation Project

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Ultrasound-mediated blood-brain barrier disruption for targeted drug delivery in the central nervous system;Aryal;Advanced Drug Delivery Reviews,2014

2. High molecular weight melanoidins from coffee brew;Bekedam;Journal of Agricultural and Food Chemistry,2006

3. Identification of antioxidative peptides from defatted walnut meal hydrolysate with potential for improving learning and memory;Chen;Food Research International,2015

4. Purification and identification of antioxidant peptides from walnut (Juglans regia L.) protein hydrolysates;Chen;Peptides,2012

5. Purification and identification of three novel antioxidant peptides from protein hydrolysate of bluefin leatherjacket (Navodon septentrionalis) skin;Chi;Food Research International,2015

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