Chelating peptides from rapeseed meal protein hydrolysates: identification and evaluation of their capacity to inhibit lipid oxidation

Optimization of Selective Hydrolysis of Cruciferins for Production of Potent Mineral Chelating Peptides and Napins Purification to Valorize Total Rapeseed Meal Proteins

(2022) Nastassia Kaugarenia et al.   Foods

High Metal Chelating Properties from Rapeseed Meal Proteins to Counteract Lipid Oxidation in Foods: Controlled Proteolysis and Characterization

(2021) Erwann Durand et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Advances on the antioxidant peptides from edible plant sources

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

Simultaneous quantification of the degree of hydrolysis, protein conversion rate and mean molar weight of peptides released in the course of enzymatic proteolysis

(2018) Sophie Beaubier et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Hurdles in Predicting Antioxidant Efficacy in Oil-in-water emulsions

(2017) Eric A. Decker et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Identification of iron-chelating peptides from Pacific cod skin gelatin and the possible binding mode

(2017) Wenfei Wu et al.   Journal of Functional Foods

Fractionation and identification of Alaska pollock skin collagen-derived mineral chelating peptides

(2015) Lidong Guo et al.   FOOD CHEMISTRY

Iron-binding peptides from whey protein hydrolysates: Evaluation, isolation and sequencing by LC–MS/MS

(2015) Maria Elisa Caetano-Silva et al.   FOOD RESEARCH INTERNATIONAL

Preparation, isolation and identification of iron-chelating peptides derived from Alaska pollock skin

(2013) Lidong Guo et al.   PROCESS BIOCHEMISTRY

Enzymatic preparation and characterization of iron-chelating peptides from anchovy (Engraulis japonicus) muscle protein

(2012) Haohao Wu et al.   FOOD RESEARCH INTERNATIONAL

Identification and Characteristics of Iron-Chelating Peptides from Soybean Protein Hydrolysates Using IMAC-Fe3+

(2009) Ying Lv et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY