Tryptic hydrolysis of β-lactoglobulin: A generic approach to describe the hydrolysis kinetic and release of peptides
Author:
Funder
AiF
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
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2. From in silico to in vitro: Hydrolysis of cheese whey to obtain peptides with anti-aging and anti-hypertensive activities;Biocatalysis and Agricultural Biotechnology;2024-04
3. Modeling of the Peptide Release during Proteolysis of β-Lactoglobulin by Trypsin with Consideration of Peptide Bond Demasking;International Journal of Molecular Sciences;2023-07-25
4. Modeling of Proteolysis of β-Lactoglobulin and β-Casein by Trypsin with Consideration of Secondary Masking of Intermediate Polypeptides;International Journal of Molecular Sciences;2022-07-22
5. Bioactive peptide production in fermented foods;Current Developments in Biotechnology and Bioengineering;2022
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