Antioxidative activity of oyster protein hydrolysates Maillard reaction products-Reference-Cited by-同舟云学术

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Antioxidative activity of oyster protein hydrolysates Maillard reaction products

Published:2020-05-26 Issue:7 Volume:8 Page:3274-3286
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

He Shan¹²³^ORCID,Chen Yaonan¹,Brennan Charles⁴,Young David James⁵,Chang Kun²,Wadewitz Peter²,Zeng Qingzhu¹,Yuan Yang¹

Affiliation:

1. School of Chemistry and Chemical Engineering Guangzhou University Guangzhou China

2. Peats Soil and Garden Supplies Whites Valley SA Australia

3. Institute for Nano Scale and Technology College of Science and Engineering Flinders University Bedford Park SA Australia

4. Centre for Food Research and Innovation Lincoln University Lincoln New Zealand

5. College of Engineering, IT & Environment Charles Darwin University Casuarina NT Australia

Funder

Guangdong Province Science and Technology Scheme

China National Science Research Funding

Guangdong Province Science Research Funding

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1605

Reference39 articles.

1. Changes in the physicochemical characteristics, including flavour components and Maillard reaction products, of non-centrifugal cane brown sugar during storage

2. Formation of flavor compounds in the Maillard reaction;Boekel M.;Biotechnology Advances,2006

3. Baked Foams Based on Cassava Starch Coated with Polyvinyl Alcohol with a Higher Degree of Hydrolysis

4. The effect of high solid concentrations on enzymatic hydrolysis of soya bean protein isolate and antioxidant activity of the resulting hydrolysates

5. Purification and characterization of three antioxidant peptides from protein hydrolyzate of croceine croaker (Pseudosciaena crocea) muscle

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1. Antioxidant, aroma, and sensory characteristics of Maillard reaction products from Urechis unicinctus hydrolysates: development of food flavorings;Frontiers in Nutrition;2024-02-06

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3. Structural and functional properties of Maillard-reacted casein phosphopeptides with different carbohydrates;Food Science and Biotechnology;2023-12-20

4. Identification and detection of protein-derived adulterants in oyster peptide powder through an untargeted and targeted proteomics workflow;Food Control;2023-11

5. Modification of Marine Bioactive Peptides: Strategy to Improve the Biological Activity, Stability, and Taste Properties;Food and Bioprocess Technology;2023-08-11

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