Production, structure–function relationships, mechanisms, and applications of antifreeze peptides-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Production, structure–function relationships, mechanisms, and applications of antifreeze peptides

Published:2020-10-30 Issue:1 Volume:20 Page:542-562
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Chen Xu¹²^ORCID,Wu Jinhong³^ORCID,Cai Xixi¹,Wang Shaoyun¹

Affiliation:

1. College of Biological Science and Technology Fuzhou University Fuzhou Fujian China

2. College of Chemical Engineering Fuzhou University Fuzhou Fujian China

3. Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China

Funder

National Natural Science Foundation of China

National Basic Research Program of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12655

Reference115 articles.

1. Thermal and Calcium Pretreatment Affects Texture, Pectinesterase and Pectic Substances of Frozen Sweet Cherries

2. Frozen Sangak dough and bread properties: Impact of pre-fermentation and freezing rate

3. Effects of a type I antifreeze protein (AFP) on the melting of frozen AFP and AFP+solute aqueous solutions studied by NMR microimaging experiment

4. Sequence analysis and resistance to pepsin hydrolysis as part of an assessment of the potential allergenicity of ice structuring protein type III HPLC 12

5. Oxidized Quasi-Carbon Nitride Quantum Dots Inhibit Ice Growth

Cited by 50 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. Sweet potato protein hydrolysates solidified calcium-induced alginate gel for enhancing the encapsulation efficiency and long-term stability of purple sweet potato anthocyanins in beads;Food Chemistry: X;2024-10

2. Characterization of the extracellular proteases from Bacillus inaquosorum strain E1‐8 and its application in the preparation of hydrolysates from plant and animal proteins with antioxidant, antifreeze and anti‐browning properties;Journal of the Science of Food and Agriculture;2024-09-10

3. The ice recrystallization inhibition activity of wheat glutenin hydrolysates and effect of salt on their activity;Food Hydrocolloids;2024-09

4. Food-derived calcium chelating peptides: Biological functional components for better calcium bioavailability;Trends in Food Science & Technology;2024-08

5. Food-derived peptides unleashed: emerging roles as food additives beyond bioactivities;Critical Reviews in Food Science and Nutrition;2024-06-18

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3