Comparison of physicochemical properties, antioxidant and metal-chelating activities of protein hydrolysates fromPhaseolus lunatusand hard-to-cookPhaseolus vulgaris

Enzymatic hydrolysis of hard-to-cook bean (Phaseolus vulgarisL.) protein concentrates and its effects on biological and functional properties

(2013) David Betancur-Ancona et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate

(2011) Guanli Zhao et al.   FOOD CHEMISTRY

Optimization of the biological processing of rice dregs into nutritional peptides with the aid of trypsin

(2011) Xiang Li et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antioxidant and chelating activity of Jatropha curcas L. protein hydrolysates

(2011) Santiago Gallegos-Tintoré et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Improvement of functional properties of chickpea proteins by hydrolysis with immobilised Alcalase

(2010) María del Mar Yust et al.   FOOD CHEMISTRY

Antioxidative peptides from food proteins: A review

(2010) Bahareh H. Sarmadi et al.   PEPTIDES

Physicochemical, functional and structural properties of vicilin-rich protein isolates from three Phaseolus legumes: Effect of heat treatment

(2009) Chuan-He Tang et al.   FOOD HYDROCOLLOIDS

Reducing and radical-scavenging activities of whey protein hydrolysates prepared with Alcalase

(2009) Xinyan Peng et al.   INTERNATIONAL DAIRY JOURNAL

Structures and properties of antioxidative peptides derived from royal jelly protein

(2008) Hang Guo et al.   FOOD CHEMISTRY

Functional properties of hydrolysates fromPhaseolus lunatusseeds

(2008) David Betancur-Ancona et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of limited enzymatic hydrolysis with trypsin on the functional properties of hemp (Cannabis sativa L.) protein isolate

(2007) Shou-Wei Yin et al.   FOOD CHEMISTRY