Sustainable proteins and peptides: interaction of structure and function
Author:
Affiliation:
1. College of Food Science Southwest University Chongqing 400715 China
2. Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing 400715 China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16332
Reference11 articles.
1. Network pharmacology and molecular docking combined to investigate the mechanism of duck‐derived active peptides in preventing hypertension
2. Obtaining of bioactive di‐ and tripeptides from enzymatic hydrolysis of soybean meal and its protein isolate using Alcalase® and Neutrase®
3. Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium
4. Seabuckthorn seed protein concentrate: a novel seed protein; emulsifying properties as affected by ultrasonication and enzymatic hydrolysis
5. Advancing the Role of Food Processing for Improved Integration in Sustainable Food Chains
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