Synergistic Inhibition of Lipid Oxidation by Pea Protein Hydrolysate Coupled with Licorice Extract in a Liposomal Model System-Reference-Cited by-同舟云学术

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Synergistic Inhibition of Lipid Oxidation by Pea Protein Hydrolysate Coupled with Licorice Extract in a Liposomal Model System

Published:2013-08-21 Issue:35 Volume:61 Page:8452-8461
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Xin¹,Xiong Youling L.²,Chen Jie¹,Zhou Liuming³

Affiliation:

1. State Key Laboratory of Food Science and Technology and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

2. Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546, United States

3. Roquette America, Geneva, Illinois 60134, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf402256k

Reference48 articles.

1. Adler-Nissen, J.Enzymic Hydrolysis of Food Proteins;Elsevier Applied Science Publishers:London, UK, 1986; 427pp.

2. Antioxidant Peptides

3. Structural Analysis of Antioxidative Peptides from Soybean .beta.-Conglycinin

4. Purification and characterization of antioxidative peptides from protein hydrolysate of lecithin-free egg yolk

5. Antioxidant Mechanisms of Enzymatic Hydrolysates of β-Lactoglobulin in Food Lipid Dispersions

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