Effect of supercritical carbon dioxide on protein structure modification and antimicrobial peptides production of Mongolian cheese and its in vitro digestion-Reference-Cited by-同舟云学术

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Effect of supercritical carbon dioxide on protein structure modification and antimicrobial peptides production of Mongolian cheese and its in vitro digestion

Published:2024-09 Issue: Volume:191 Page:114714
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Geng Yawen,Zheng Yuanrong,Zhou Ran^ORCID,Ma Ming

Publisher

Elsevier BV

Reference61 articles.

1. Bioactive peptides: synthesis, sources, applications, and proposed mechanisms of action;Akbarian;International Journal of Molecular Sciences,2022

2. Whey-grape juice drink processed by supercritical carbon dioxide technology: Physicochemical characteristics, bioactive compounds and volatile profile;Amaral;Food Chemistry,2018

3. Peptidome profiles and bioactivity elucidation of buffalo-milk dairy products after gastrointestinal digestion;Basilicata;Food Research International,2018

4. Polyphenol oxidase (PPO) and pectin methylesterase (PME) inactivation by high pressure carbon dioxide (HPCD) and its applicability to liquid and solid natural products;Benito-Román;Catalysis Today,2020

5. Pectin methylesterase inactivation by high pressure carbon dioxide (HPCD);Benito-Román;The Journal of Supercritical Fluids,2019

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