A novel alcalase-hydrolyzed soybean meal hydrolysates prepared using by-product material: Structure, function property, sensory property, and biological activity

ACE inhibitory activities of two peptides derived from Volutharpa Ampullacea Perryi hydrolysate and their protective effects on H2O2 induced HUVECs injury

(2022) Chen-Xin Wang et al.   FOOD RESEARCH INTERNATIONAL

Novel ACE inhibitory, antioxidant and α-glucosidase inhibitory peptides identified from fermented rubing cheese through peptidomic and molecular docking

(2022) Guangqiang Wei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Novel ACE inhibitory peptides derived from whey protein hydrolysates: Identification and molecular docking analysis

(2022) Xiaoyi Li et al.   Food Bioscience

Structure identification of walnut peptides and evaluation of cellular antioxidant activity

(2022) Jinping Wang et al.   FOOD CHEMISTRY

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

(2022) Zhaojun Zheng et al.   FOOD CHEMISTRY

Desirable characteristics of casein peptides with simultaneously enhanced emulsion forming ability and antioxidative capacity in O/W emulsion

(2022) Chunyan Yu et al.   FOOD HYDROCOLLOIDS

pH-Driven formation of soy peptide nanoparticles from insoluble peptide aggregates and their application for hydrophobic active cargo delivery

(2021) Yuanhong Zhang et al.   FOOD CHEMISTRY

Self-Assembled Soy Protein Nanoparticles by Partial Enzymatic Hydrolysis for pH-Driven Encapsulation and Delivery of Hydrophobic Cargo Curcumin

(2021) Dan Yuan et al.   FOOD HYDROCOLLOIDS

Effects of fermentation with Bacillus natto on the allergenicity of peanut

(2021) Xiaowen Pi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Proteolysis and ACE-inhibitory peptide profile of Cheddar cheese: Effect of digestion treatment and different probiotics

(2021) Xinyue Hao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physical and oxidative stability of oil-in-water (O/W) emulsions in the presence of protein (peptide): Characteristics analysis and bioinformatics prediction

(2021) Xiaohong Tong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of two-step enzymatic hydrolysis on the antioxidant properties and proteomics of hydrolysates of milk protein concentrate

(2021) Qiang Cui et al.   FOOD CHEMISTRY

Changes of antioxidative activities and peptidomic patterns of Auxenochlorella pyrenoidosa protein hydrolysates: Effects of enzymatic hydrolysis and decoloration processes

(2021) Wenhan Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant peptides from Antarctic Krill (Euphausia superba) hydrolysate: Preparation, identification and cytoprotection on H2O2-induced oxidative stress

(2021) Yue-Zhen Wang et al.   Journal of Functional Foods

Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC–MS

(2021) Zebin Weng et al.   Food Chemistry-X

Structural properties, antioxidant and immune activities of low molecular weight peptides from soybean dregs (Okara)

(2021) Jiaqi Fang et al.   Food Chemistry-X

Modification of soy protein isolates using combined pre-heat treatment and controlled enzymatic hydrolysis for improving foaming properties

(2020) Guijiang Liang et al.   FOOD HYDROCOLLOIDS

Purification and identification of novel antioxidant peptides from watermelon seed protein hydrolysates and their cytoprotective effects on H2O2-induced oxidative stress

(2020) Chaoting Wen et al.   FOOD CHEMISTRY

Bioactive peptides derived from plant origin by-products: Biological activities and techno-functional utilizations in food developments – A review

(2020) Ahmet Görgüç et al.   FOOD RESEARCH INTERNATIONAL

Use of Alcalase in the production of bioactive peptides: A review

(2020) Veymar G. Tacias-Pascacio et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of enzymatic hydrolysis and ultrafiltration on physicochemical and functional properties of faba bean protein

(2019) Ewelina Eckert et al.   CEREAL CHEMISTRY

Physicochemical characteristics of chia seed (Salvia hispanica) protein hydrolysates produced using ultrasonication followed by microwave-assisted hydrolysis

(2019) Uriel Urbizo-Reyes et al.   FOOD HYDROCOLLOIDS

The effects of hydrolysis condition on the antioxidant activity of protein hydrolysate from Cyprinus carpio skin gelatin

(2019) Joanna Tkaczewska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant, anticancer and ACE-inhibitory activities of bioactive peptides from wheat germ protein hydrolysates

(2019) Zohreh Karami et al.   Food Bioscience

Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization of fish oil-in-water emulsions

(2019) Pedro J. García-Moreno et al.   FOOD HYDROCOLLOIDS

Soy peptide nanoparticles by ultrasound-induced self-assembly of large peptide aggregates and their role on emulsion stability

(2018) Yuanhong Zhang et al.   FOOD HYDROCOLLOIDS

Effects of solid-state fermentation and proteolytic hydrolysis on defatted soybean meal

(2018) Yaqi Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates

(2018) M. Hrčková et al.   CZECH JOURNAL OF FOOD SCIENCES

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

(2018) Himani Agrawal et al.   FOOD RESEARCH INTERNATIONAL

Adding value to the chia (Salvia hispanica L.) expeller: Production of bioactive peptides with antioxidant properties by enzymatic hydrolysis with Papain

(2018) Juliana Cotabarren et al.   FOOD CHEMISTRY

Towards generation of bioactive peptides from meat industry waste proteins: Generation of peptides using commercial microbial proteases

(2016) Kate Ryder et al.   FOOD CHEMISTRY

Solubility, functional properties, ACE-I inhibitory and DPPH scavenging activities of Alcalase hydrolysed soy protein hydrolysates

(2016) Ronny Horax et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Improvement of bioactivity of soybean meal by solid-state fermentation with Bacillus amyloliquefaciens versus Lactobacillus spp. and Saccharomyces cerevisiae

(2016) Chun-Hua Chi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Research on the preparation of antioxidant peptides derived from egg white with assisting of high-intensity pulsed electric field

(2013) Songyi Lin et al.   FOOD CHEMISTRY

Partial Characterization of Ultrafiltrated Soy Protein Hydrolysates with Antioxidant and Free Radical Scavenging Activities

(2013) Edgar I. Jiménez-Ruiz et al.   JOURNAL OF FOOD SCIENCE

Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate

(2011) Guanli Zhao et al.   FOOD CHEMISTRY

The antioxidant and free-radical scavenging activities of extract and fractions from corn silk (Zea mays L.) and related flavone glycosides

(2010) Jun Liu et al.   FOOD CHEMISTRY

Interfacial and foaming properties of soy protein and their hydrolysates

(2009) Karina D. Martínez et al.   FOOD HYDROCOLLOIDS

Improving the functional properties of soy glycinin by enzymatic treatment. Adsorption and foaming characteristics

(2008) Victor Pizones Ruíz-Henestrosa et al.   FOOD HYDROCOLLOIDS