Anti-Oxidative and Anti-Aging Activities of Porcine By-Product Collagen Hydrolysates Produced by Commercial Proteases: Effect of Hydrolysis and Ultrafiltration

Pigeon pea enzymatic protein hydrolysates and ultrafiltration peptide fractions as potential sources of antioxidant peptides: An in vitro study

(2018) Aderonke I. Olagunju et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of bovine serum albumin hydrolysates prepared by subcritical water processing

(2018) Bo-Bae Koh et al.   FOOD CHEMISTRY

Influence of hydrolysis behaviour and microfluidisation on the functionality and structural properties of collagen hydrolysates

(2017) Yehui Zhang et al.   FOOD CHEMISTRY

Functionality of porcine skin hydrolysates produced by hydrothermal processing for liposomal delivery system

(2017) Dasol Choi et al.   JOURNAL OF FOOD BIOCHEMISTRY

Potential application of static hydrothermal processing to produce the protein hydrolysates from porcine skin by-products

(2017) Sang-Gi Min et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioprocess challenges to the isolation and purification of bioactive peptides

(2016) Dominic Agyei et al.   FOOD AND BIOPRODUCTS PROCESSING

Enzymatic generation of whey protein hydrolysates under pH-controlled and non pH-controlled conditions: Impact on physicochemical and bioactive properties

(2016) Solène Le Maux et al.   FOOD CHEMISTRY

Effect of enzymatic hydrolysis on the production of free amino acids from boarfish (Capros aper) using second order polynomial regression models

(2016) K. Shikha Ojha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional and bioactive properties of fish protein hydolysates and peptides: A comprehensive review

(2016) N.R.A. Halim et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Preparation of squid skin collagen hydrolysate as an antihyaluronidase, antityrosinase, and antioxidant agent

(2015) Ladawan Nakchum et al.   PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY

Antioxidant and angiotensin I converting enzyme (ACE) inhibitory activities of date seed protein hydrolysates prepared using Alcalase, Flavourzyme and Thermolysin

(2015) Priyatharini Ambigaipalan et al.   Journal of Functional Foods

Effects of Concentration and Reaction Time of Trypsin, Pepsin, and Chymotrypsin on the Hydrolysis Efficiency of Porcine Placenta

(2014) Kyung-Hun Jung et al.   Korean Journal for Food Science of Animal Resources

Low molecular weight bioactive peptides derived from the enzymatic hydrolysis of collagen after isoelectric solubilization/precipitation process of turkey by-products

(2014) Z. Khiari et al.   POULTRY SCIENCE

In vitro antioxidant properties of chicken skin enzymatic protein hydrolysates and membrane fractions

(2013) John O. Onuh et al.   FOOD CHEMISTRY

Protein hydrolysis using proteases: An important tool for food biotechnology

(2013) Olga Luisa Tavano   JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC

Antioxidant Activity of Porcine Skin Gelatin Hydrolyzed by Pepsin and Pancreatin

(2013) Oun Ki Chang et al.   Korean Journal for Food Science of Animal Resources

Antioxidative and functional properties of protein hydrolysate from defatted skipjack (Katsuwonous pelamis) roe

(2012) Rossawan Intarasirisawat et al.   FOOD CHEMISTRY

Fractionation and characterization of antioxidant peptides derived from barley glutelin by enzymatic hydrolysis

(2012) Yichen Xia et al.   FOOD CHEMISTRY

Antioxidant and anti-inflammatory peptide fraction from salmon byproduct protein hydrolysates by peptic hydrolysis

(2012) Chang-Bum Ahn et al.   FOOD RESEARCH INTERNATIONAL

Amino acid composition and antioxidant activities of hydrolysates and peptide fractions from porcine collagen

(2012) Jing Ao et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Purification and identification of antioxidant peptides from walnut (Juglans regia L.) protein hydrolysates

(2012) Ning Chen et al.   PEPTIDES

Functional and bioactive properties of collagen and gelatin from alternative sources: A review

(2011) M.C. Gómez-Guillén et al.   FOOD HYDROCOLLOIDS

Bioavailability of Bioactive Peptides

(2011) Maira Segura-Campos et al.   FOOD REVIEWS INTERNATIONAL

Antioxidant and antihypertensive protein hydrolysates produced from tuna liver by enzymatic hydrolysis

(2009) Jae-Young Je et al.   FOOD RESEARCH INTERNATIONAL