Partial Characterization of Ultrafiltrated Soy Protein Hydrolysates with Antioxidant and Free Radical Scavenging Activities
Published 2013 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Partial Characterization of Ultrafiltrated Soy Protein Hydrolysates with Antioxidant and Free Radical Scavenging Activities
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE
Volume 78, Issue 8, Pages C1152-C1158
Publisher
Wiley
Online
2013-08-19
DOI
10.1111/1750-3841.12200
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Influence of degree of hydrolysis on functional properties, antioxidant and ACE inhibitory activities of egg white protein hydrolysate
- (2012) Chen Chen et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Effect of Peptide Size on Antioxidant Properties of African Yam Bean Seed (Sphenostylis stenocarpa) Protein Hydrolysate Fractions
- (2011) Comfort F. Ajibola et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Chemometric Analysis of the Amino Acid Requirements of Antioxidant Food Protein Hydrolysates
- (2011) Chibuike C. Udenigwe et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates
- (2011) Lin Chen et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Structure-activity relationship study of antioxidative peptides by QSAR modeling: the amino acid next to C-terminus affects the activity
- (2011) Yao-Wang Li et al. JOURNAL OF PEPTIDE SCIENCE
- Introduction of New Computer Softwares for Classification and Prediction Purposes of Bioactive Peptides: Case Study in Antioxidative Tripeptides
- (2010) W. Chanput et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- PURIFICATION AND CHARACTERIZATION OF ANTIOXIDANT PEPTIDES FROM SOY PROTEIN HYDROLYSATE
- (2010) SOON YOUNG PARK et al. JOURNAL OF FOOD BIOCHEMISTRY
- Antioxidant activity of hydrolysates and peptide fractions derived from porcine hemoglobin
- (2010) Qian Sun et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Antioxidative peptides from food proteins: A review
- (2010) Bahareh H. Sarmadi et al. PEPTIDES
- Chelating and radical scavenging activities of soy protein hydrolysates prepared from microbial proteases and their effect on meat lipid peroxidation
- (2009) Lei Zhang et al. BIORESOURCE TECHNOLOGY
- Anti-oxidative capacity of enzymatically released peptides from soybean protein isolate
- (2009) Christopher Beermann et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Peptide Fractionation and Free Radical Scavenging Activity of Zein Hydrolysate
- (2009) Xueyan Tang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Antioxidant Activity of Proteins and Peptides
- (2008) Ryan J. Elias et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Angiotensin-converting enzyme inhibition and free-radical scavenging properties of cationic peptides derived from soybean protein hydrolysates
- (2008) Vahid Farzamirad et al. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
- PREPARATION AND CHARACTERIZATION OF MODIFIED WHEAT GLUTEN BY ENZYMATIC HYDROLYSIS-ULTRAFILTRATION
- (2008) JIN-SHUI WANG et al. JOURNAL OF FOOD BIOCHEMISTRY
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now