Iron‐chelating activity of large yellow croaker ( <i>Pseudosciaena crocea</i> ) roe hydrolysates-Reference-Cited by-同舟云学术

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Iron‐chelating activity of large yellow croaker ( Pseudosciaena crocea ) roe hydrolysates

Published:2022-09-23 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Du Yi‐Nan¹,Hong Jia‐Nan¹,Xu Shi‐Qi¹,Wang Yu‐Qiao¹,Wang Xue‐Chen¹,Yan Jia‐Nan¹,Lai Bin¹²³,Wu Hai‐Tao¹²³

Affiliation:

1. School of Food Science and Technology, Dalian Polytechnic University Dalian Liaoning China

2. National Engineering Research Center of Seafood Dalian Liaoning China

3. Collaborative Innovation Center of Seafood Deep Processing Dalian Liaoning China

Funder

Liaoning Revitalization Talents Program

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17080

Reference55 articles.

1. Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates

2. Bioactivity of Hydrolysates Obtained from Chicken Egg Ovalbumin Using Artichoke (Cynara scolymus L.) Proteases

3. Synthesis of whey peptide-iron complexes: Influence of using different iron precursor compounds

4. Isolation and Sequencing of Cu-, Fe-, and Zn-Binding Whey Peptides for Potential Neuroprotective Applications as Multitargeted Compounds

5. Chemical composition, molecular mass distribution and antioxidant capacity of rohu (Labeo rohita) roe (egg) protein hydrolysates prepared by gastrointestinal proteases

Cited by 4 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. Effects of Papain Hydrolysate of Pseudosciaena crocea Roe on the Physical and Oxidative Stability of Water-in-oil Emulsions;LWT;2024-09

2. Mineral-element-chelating activity of food-derived peptides: influencing factors and enhancement strategies;Critical Reviews in Food Science and Nutrition;2024-06-06

3. Structural identification and combination mechanism of iron (II)–chelating Atlantic salmon (Salmo salar L.) skin active peptides;Journal of Food Science and Technology;2023-10-15

4. Physicochemical, Flavor, and Microbial Dynamic Changes of Cured Large Yellow Croaker (Larimichthys crocea) Roe;ACS Food Science & Technology;2023-03-09

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