Ultrasonic modification on fermentation characteristics of Bacillus varieties: Impact on protease activity, peptide content and its correlation coefficient

Increasing peptide yield of soybean meal solid-state fermentation of ultrasound-treated Bacillus amyloliquefaciens

(2021) Yucheng Wang et al.   Innovative Food Science & Emerging Technologies

Improvement in enzymolysis efficiency and changes in conformational attributes of corn gluten meal by dual-frequency slit ultrasonication action

(2020) Yang Wang et al.   ULTRASONICS SONOCHEMISTRY

Ultrasound-assisted liquid-state fermentation of soybean meal with Bacillus subtilis: Effects on peptides content, ACE inhibitory activity and biomass

(2019) Siyu Ruan et al.   PROCESS BIOCHEMISTRY

Novel angiotensin I-converting enzyme inhibitory peptides from soybean protein isolates fermented by Pediococcus pentosaceus SDL1409

(2018) Eric Banan-Mwine Daliri et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of ultrasound-assisted α -amylase degradation treatment with multiple modes on the extraction of rice protein

(2018) Xue Yang et al.   ULTRASONICS SONOCHEMISTRY

Probiotics as potential alternative biocontrol agents in the agriculture and food industries: A review

(2017) Md. Iqbal Hossain et al.   FOOD RESEARCH INTERNATIONAL

Effects of multi-frequency ultrasound pretreatment under low power density on the enzymolysis and the structure characterization of defatted wheat germ protein

(2017) Xue Yang et al.   ULTRASONICS SONOCHEMISTRY

Ultrasonic irradiation of low intensity with a mode of sweeping frequency enhances the membrane permeability and cell growth rate of Candida tropicalis

(2017) Guoping Huang et al.   ULTRASONICS SONOCHEMISTRY

Effects of low-intensity ultrasound on the growth, cell membrane permeability and ethanol tolerance of Saccharomyces cerevisiae

(2017) Chunhua Dai et al.   ULTRASONICS SONOCHEMISTRY

Intensification of enzymatic hydrolysis of waste newspaper using ultrasound for fermentable sugar production

(2015) Preeti B. Subhedar et al.   ULTRASONICS SONOCHEMISTRY

Improvement of the Nutritional Quality and Fibrinolytic Enzyme Activity of Soybean Meal by Fermentation ofBacillus subtilis

(2014) Hua Bi et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Similarity analyses of chromatographic herbal fingerprints: A review

(2013) Mohammad Goodarzi et al.   ANALYTICA CHIMICA ACTA

Intensification of Enzymatic Hydrolysis of Lignocellulose Using Ultrasound for Efficient Bioethanol Production: A Review

(2013) Preeti B. Subhedar et al.   INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH

ACE-Inhibitory Peptide Isolated from Fermented Soybean Meal as Functional Food

(2013) Haikuan Wang et al.   International Journal of Food Engineering

Antihypertensive Peptides Derived from Soy Protein by Fermentation

(2013) Vishwanath S Vallabha et al.   International Journal of Peptide Research and Therapeutics

REVIEW: Zein Extraction from Corn, Corn Products, and Coproducts and Modifications for Various Applications: A Review

(2011) Timothy J. Anderson et al.   CEREAL CHEMISTRY

Evaluation of proteolytic and ACE-inhibitory activity of Lactobacillus acidophilus in soy whey growth medium via response surface methodology

(2009) Wai-Yee Fung et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Immunoreactivity reduction of soybean meal by fermentation, effect on amino acid composition and antigenicity of commercial soy products

(2007) Y.-S. Song et al.   FOOD CHEMISTRY