The impact of multiple-species starters on the peptide profiles of yoghurts-Reference-Cited by-同舟云学术

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The impact of multiple-species starters on the peptide profiles of yoghurts

Published:2020-07 Issue: Volume:106 Page:104684
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Gu Yuxiang,Li Xing,Liu Haiyan,Li Qiming,Xiao Ran,Dudu Olayemi Eyituoyo,Yang Lin,Ma Ying

Funder

Science and Technology Plan in Sichuan Province

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference41 articles.

1. Angiotensin I-converting enzyme inhibitory activity and antioxidant capacity of bioactive peptides derived from enzymatic hydrolysis of buffalo milk proteins;Abdel-Hamid;International Dairy Journal,2017

2. Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt-A review;Ashraf;International Journal of Food Microbiology,2011

3. Tracking the in vivo release of bioactive peptides in the gut during digestion: Mass spectrometry peptidomic characterization of effluents collected in the gut of dairy matrix fed mini-pigs;Barbé;Food Research International,2014

4. Analysis of the endogenous peptide profile of milk: Identification of 248 mainly casein-derived peptides;Baum;Journal of Proteome Research,2013

5. Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis;Bergamini;International Dairy Journal,2009

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2. Effect of pasteurization and storage on the bioavailability of milk proteins during in vitro intestinal digestion and Caco-2 cell transport;Food Bioscience;2024-10

3. Production of bioactive peptides during yogurt fermentation, their extraction and functional characterization;Food Bioscience;2024-10

4. Identification of Novel Umami Peptides from Yeast Protein through Enzymatic, Sensory, and In Silico Approaches;Journal of Agricultural and Food Chemistry;2024-08-26

5. Characteristics of saltiness-enhancing peptides derived from yeast proteins and elucidation of their mechanism of action by molecular docking;Food Chemistry;2024-08

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