Preparation and characterization of lipophilic antioxidative peptides derived from mung bean protein

Screening and identification of high bioavailable oligopeptides from rapeseed napin (Brassica napus) protein-derived hydrolysates via Caco-2/HepG2 co-culture model

(2022) Meng Yao et al.   FOOD RESEARCH INTERNATIONAL

Effects of Enzymatic Hydrolysis on Physicochemical Properties and Solubility and Bitterness of Milk Protein Hydrolysates

(2021) Qiang Cui et al.   Foods

Advances on the antioxidant peptides from edible plant sources

(2020) Fai-Chu Wong et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Wheat Germ-Derived Peptides Exert Antiadhesive Activity against Helicobacter pylori: Insights into Structural Characteristics of Identified Peptides

(2020) Xiaohong Sun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical properties and antioxidant activities of tree peony (Paeonia suffruticosa Andr.) seed protein hydrolysates obtained with different proteases

(2020) Ying-Ying Wang et al.   FOOD CHEMISTRY

Physicochemical and antioxidative characteristics of black bean protein hydrolysates obtained from different enzymes

(2019) Zhaojun Zheng et al.   FOOD HYDROCOLLOIDS

The necessity of walnut proteolysis based on evaluation after in vitro simulated digestion: ACE inhibition and DPPH radical-scavenging activities

(2019) Dandan Liu et al.   FOOD CHEMISTRY

Lipid Oxidation Products in the Pathogenesis of Inflammation-related Gut Diseases

(2018) Barbara Sottero et al.   CURRENT MEDICINAL CHEMISTRY

Designing antioxidant peptides based on the antioxidant properties of the amino acid side-chains

(2018) Riko Matsui et al.   FOOD CHEMISTRY

Whey Peptide–Iron Complexes Increase the Oxidative Stability of Oil-in-Water Emulsions in Comparison to Iron Salts

(2018) Maria Elisa Caetano-Silva et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Physicochemical properties and oxidative stability of fish emulsion sausage as influenced by snakehead ( Channa striata ) protein hydrolysate

(2018) N.A. Zakaria et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Underlying action mechanism of a novel antioxidant peptide derived from Allium tuberosum Rottler protein hydrolysates and its protective effects on hydrogen peroxide induced cell injury

(2018) Taotao Chen et al.   Journal of Functional Foods

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

Cytoprotective effect and purification of novel antioxidant peptides from hazelnut ( C. heterophylla Fisch) protein hydrolysates

(2018) Chunlei Liu et al.   Journal of Functional Foods

Bioactive peptides as natural antioxidants in food products – A review

(2018) Jose M. Lorenzo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Physico-chemical properties, antioxidant activities and angiotensin-I converting enzyme inhibitory of protein hydrolysates from Mung bean (Vigna radiate)

(2018) Jianhua Xie et al.   FOOD CHEMISTRY

Purification, identification and characterization of two novel antioxidant peptides from finger millet (Eleusine coracana) protein hydrolysate

(2018) Himani Agrawal et al.   FOOD RESEARCH INTERNATIONAL

Black bean ( Phaseolus vulgaris L.) protein hydrolysates: Physicochemical and functional properties

(2017) Jarine Amaral do Evangelho et al.   FOOD CHEMISTRY

ACE-Inhibitory and Antioxidant Activities of Peptide Fragments Obtained from Tomato Processing By-Products Fermented Using Bacillus subtilis: Effect of Amino Acid Composition and Peptides Molecular Mass Distribution

(2016) Ali Moayedi et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Isolation, purification and characterization of antioxidative peptide of pearl millet (Pennisetum glaucum) protein hydrolysate

(2016) Himani Agrawal et al.   FOOD CHEMISTRY

The triple defensive barrier of phenolic compounds against the lipid oxidation-induced damage in food products

(2016) Rosario Zamora et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Isolation, identification and synthesis of four novel antioxidant peptides from rice residue protein hydrolyzed by multiple proteases

(2015) Qiao-Juan Yan et al.   FOOD CHEMISTRY

Antioxidant activity of protein hydrolysates obtained from discarded Mediterranean fish species

(2014) Pedro J. García-Moreno et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant activities of rice bran protein hydrolysates in bulk oil and oil-in-water emulsion

(2014) Nopparat Cheetangdee et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Pro-oxidant/antioxidant behaviours of ascorbic acid, tocopherol, and plant extracts in n-3 highly unsaturated fatty acid rich oil-in-water emulsions

(2013) Chamila Jayasinghe et al.   FOOD CHEMISTRY

Calcium-Binding Capacity of Wheat Germ Protein Hydrolysate and Characterization of Peptide–Calcium Complex

(2013) Feng-Ru Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in Structural Characteristics of Antioxidative Soy Protein Hydrolysates Resulting from Scavenging of Hydroxyl Radicals

(2013) Jing Zhao et al.   JOURNAL OF FOOD SCIENCE

Antioxidant capacities of fractionated barley hordein hydrolysates in relation to peptide structures

(2013) Fatemeh Bamdad et al.   MOLECULAR NUTRITION & FOOD RESEARCH

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

Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate

(2009) S.N. Jamdar et al.   FOOD CHEMISTRY