Extraction optimization and antioxidant activity evaluation of se‐enriched walnut proteins-Reference-Cited by-同舟云学术

Extraction optimization and antioxidant activity evaluation of se‐enriched walnut proteins

Published:2022-06-18 Issue:7 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Zhang Shaopeng¹,Zheng Hanyu¹^ORCID,Zhang Rui¹,Shi Menghua¹,Ren Ruifang¹,Cheng Shuiyuan¹,Dun Chunyao²

Affiliation:

1. National R&D Center for Se‐rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering Wuhan Polytechnic University Wuhan China

2. Enshi Tujia and Miao Autonomous Prefecture Forestry Research Institute Enshi China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16719

Reference41 articles.

1. Isolation and characterisation of enzymatic hydrolysed peptides with antioxidant activities from green tender sorghum

2. Influence of different amino acid groups on the free radical scavenging capability of multi walled carbon nanotubes

3. Methods of Selenium Supplementation: Bioavailability and Determination of Selenium Compounds

4. Antiproliferative Activity of Walnut (Juglans regiaL.) Proteins and Walnut Protein Hydrolysates

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