An innovative two-step enzyme-assisted aqueous extraction for the production of reduced bitterness soybean protein hydrolysates with high nutritional value

Debittering of salmon (Salmo salar) frame protein hydrolysate using 2-butanol in combination with β-cyclodextrin: Impact on some physicochemical characteristics and antioxidant activities

(2020) Avtar Singh et al.   FOOD CHEMISTRY

Preparation process optimization of pig bone collagen peptide-calcium chelate using response surface methodology and its structural characterization and stability analysis

(2019) Wenmin Wu et al.   FOOD CHEMISTRY

Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds

(2019) Yu Fu et al.   FOOD RESEARCH INTERNATIONAL

BIOPEP-UWM Database of Bioactive Peptides: Current Opportunities

(2019) Minkiewicz et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Physicochemical changes and bitterness of whey protein hydrolysates after transglutaminase cross-linking

(2019) Natália Caldeira de Carvalho et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure–taste relationship

(2019) Yu Fu et al.   FOOD CHEMISTRY

Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma

(2018) Yu Fu et al.   FOOD CHEMISTRY

Characterization of protein hydrolysates from blue whiting ( Micromesistius poutassou ) and their application in beverage fortification

(2018) Sian Egerton et al.   FOOD CHEMISTRY

Effect of co-products of enzyme-assisted aqueous extraction of soybeans, enzymes, and surfactant on oil recovery from integrated corn-soy fermentation

(2018) Jasreen K. Sekhon et al.   INDUSTRIAL CROPS AND PRODUCTS

In vitro stability of bioactive peptides derived from fermented soy milk against heat treatment, pH and gastrointestinal enzymes

(2018) Brij Pal Singh et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in antioxidant activity of Alcalase-hydrolyzed soybean hydrolysate under simulated gastrointestinal digestion and transepithelial transport

(2018) Qiaozhi Zhang et al.   Journal of Functional Foods

Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review

(2016) Cindy J. Zhao et al.   FOOD RESEARCH INTERNATIONAL

Food protein-originating peptides as tastants - Physiological, technological, sensory, and bioinformatic approaches

(2016) Anna Iwaniak et al.   FOOD RESEARCH INTERNATIONAL

Enzyme-assisted extraction processing from oilseeds: Principle, processing and application

(2016) Jun-jun Liu et al.   Innovative Food Science & Emerging Technologies

Soy protein hydrolysates fermentation: Effect of debittering and degradation of major soy allergens

(2016) P. Meinlschmidt et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enzyme assisted degradation of potential soy protein allergens with special emphasis on the technofunctionality and the avoidance of a bitter taste formation

(2016) P. Meinlschmidt et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sensory and surface-active properties of protein hydrolysates based on Atlantic salmon ( Salmo salar ) by-products

(2016) Tone Aspevik et al.   PROCESS BIOCHEMISTRY

Effect of sequential hydrolysis with endo- and exo-peptidase on bitterness properties of wheat gluten hydrolysates

(2016) Bo-Ye Liu et al.   RSC Advances

Soy proteins: A review on composition, aggregation and emulsification

(2014) K. Nishinari et al.   FOOD HYDROCOLLOIDS

Comparison of a trained sensory panel and an electronic tongue in the assessment of bitter dairy protein hydrolysates

(2014) J. Newman et al.   JOURNAL OF FOOD ENGINEERING

Enzymatic hydrolysis of soy proteins and the hydrolysates utilisation

(2011) Xiang Dong Sun   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Chemometric Analysis of the Amino Acid Requirements of Antioxidant Food Protein Hydrolysates

(2011) Chibuike C. Udenigwe et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Food-derived peptidic antioxidants: A review of their production, assessment, and potential applications

(2011) Anusha G.P. Samaranayaka et al.   Journal of Functional Foods

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

Advances in Aqueous Extraction Processing of Soybeans

(2010) K. A. Campbell et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Optimization of enzymatic hydrolysis of Alaska pollock frame for preparing protein hydrolysates with low-bitterness

(2010) Hu Hou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates during a simulated gastrointestinal digestion

(2009) Lijun You et al.   FOOD CHEMISTRY

Performance qualification of an electronic tongue based on ICH guideline Q2

(2009) Katharina Woertz et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Two-Stage Countercurrent Enzyme-Assisted Aqueous Extraction Processing of Oil and Protein from Soybeans

(2009) Juliana Maria Leite Nobrega de Moura et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Improved visualization of protein consensus sequences by iceLogo

(2009) Niklaas Colaert et al.   NATURE METHODS

Low temperature dry extrusion and high-pressure processing prior to enzyme-assisted aqueous extraction of full fat soybean flakes

(2008) Stephanie Jung et al.   FOOD CHEMISTRY

Reducing, Radical Scavenging, and Chelation Properties of in Vitro Digests of Alcalase-Treated Zein Hydrolysate

(2008) Lijuan Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY