Fractionation, Separation, and Identification of Antioxidative Peptides in Potato Protein Hydrolysate that Enhance Oxidative Stability of Soybean Oil Emulsions

Amino Acid Composition and Antioxidant Properties of Pea Seed (Pisum sativum L.) Enzymatic Protein Hydrolysate Fractions

(2010) Trisha L. Pownall et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

PURIFICATION AND CHARACTERIZATION OF ANTIOXIDANT PEPTIDES FROM SOY PROTEIN HYDROLYSATE

(2010) SOON YOUNG PARK et al.   JOURNAL OF FOOD BIOCHEMISTRY

Effect of Peptide Sequence on Surface Properties and Self-Assembly of an Amphiphilic pH-Responsive Peptide

(2009) Jeanne N. Shera et al.   BIOMACROMOLECULES

Potatoes and Human Health

(2009) Mary Ellen Camire et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Potato and soy peptides alter caecal fermentation and reduce serum non-HDL cholesterol in rats fed cholesterol

(2009) Ruvini Liyanage et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinelle (Sardinella aurita) by-products proteins

(2009) Ali Bougatef et al.   FOOD CHEMISTRY

Fractionation and evaluation of radical scavenging peptides from in vitro digests of buckwheat protein

(2009) Yuanyuan Ma et al.   FOOD CHEMISTRY

Antioxidant and emulsifying properties of potato protein hydrolysate in soybean oil-in-water emulsions

(2009) Yu Cheng et al.   FOOD CHEMISTRY

Peptide Fractionation and Free Radical Scavenging Activity of Zein Hydrolysate

(2009) Xueyan Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interaction of Self-Assembling β-Sheet Peptides with Phospholipid Monolayers: The Role of Aggregation State, Polarity, Charge and Applied Field

(2009) Elisabeth Protopapa et al.   LANGMUIR

Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations

(2009) Gema Nieto et al.   MEAT SCIENCE

Antioxidant peptides isolated from the marine rotifer, Brachionus rotundiformis

(2009) Hee-Guk Byun et al.   PROCESS BIOCHEMISTRY

Antioxidative activities of some peptides isolated from hydrolyzed potato protein extract

(2009) Katsuhiro Kudo et al.   Journal of Functional Foods

Potato and Soy Peptide Diets Modulate Lipid Metabolism in Rats

(2008) Ruvini LIYANAGE et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Controlling Lipid Bioavailability through Physicochemical and Structural Approaches

(2008) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Antioxidant Activity of Proteins and Peptides

(2008) Ryan J. Elias et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance

(2008) Xinyan Peng et al.   FOOD CHEMISTRY

Enzymatic hydrolysis of hemp (Cannabis sativa L.) protein isolate by various proteases and antioxidant properties of the resulting hydrolysates

(2008) Chuan-He Tang et al.   FOOD CHEMISTRY

Protein Hydrolysates Induce CCK Release from Enteroendocrine Cells and Act as Partial Agonists of the CCK1Receptor

(2008) Martin Foltz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structuring food emulsions in the gastrointestinal tract to modify lipid digestion

(2008) Harjinder Singh et al.   PROGRESS IN LIPID RESEARCH

ACE-inhibitory and antioxidant properties of potato (Solanum tuberosum)

(2007) Anne Pihlanto et al.   FOOD CHEMISTRY