Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates

Preparation of antioxidative corn protein hydrolysates, purification and evaluation of three novel corn antioxidant peptides

(2016) Du-xin Jin et al.   FOOD CHEMISTRY

Effects of ultrasound and ultrasound assisted alkaline pretreatments on the enzymolysis and structural characteristics of rice protein

(2016) Suyun Li et al.   ULTRASONICS SONOCHEMISTRY

Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation

(2015) Samurailatpam Sanjukta et al.   Journal of Functional Foods

Effects of sequential enzymatic hydrolysis on structural, bioactive and functional properties of Phaseolus lunatus protein isolate

(2014) Erik Polanco-Lugo et al.   Food Science and Technology

Topical Formulations Containing Pimenta pseudocaryophyllus Extract: In Vitro Antioxidant Activity and In Vivo Efficacy Against UV-B-Induced Oxidative Stress

(2013) Marcela Z. Campanini et al.   AAPS PHARMSCITECH

Antioxidant capacity of amaranth products: effects of thermal and enzymatic treatments

(2013) Caroline Pazinatto et al.   Food Science and Technology

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

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

Composition of Proteins in Okara as a Byproduct in Hydrothermal Processing of Soy Milk

(2012) Sladjana P. Stanojevic et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Production of antioxidant soy protein hydrolysates by sequential ultrafiltration and nanofiltration

(2012) Sahan Ranamukhaarachchi et al.   JOURNAL OF MEMBRANE SCIENCE

Antioxidant activity of protein hydrolysates derived from threadfin bream surimi byproducts

(2011) Chompoonuch Wiriyaphan et al.   FOOD CHEMISTRY

Effects of enzymatic hydrolysis on molecular structure and antioxidant activity of barley hordein

(2011) Fatemeh Bamdad et al.   JOURNAL OF CEREAL SCIENCE

Production of enzymatic hydrolysates with antioxidant and angiotensin-I converting enzyme inhibitory activity from pumpkin oil cake protein isolate

(2010) Žužana Vaštag et al.   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

Antioxidant Activity of Proteins and Peptides

(2008) Ryan J. Elias et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

Antioxidant activity and water-holding capacity of canola protein hydrolysates

(2007) Nichole Cumby et al.   FOOD CHEMISTRY

Improvement of the antioxidant activity of Chinese traditional fermented okara (Meitauza) using Bacillus subtilis B2

(2007) Y.P. Zhu et al.   FOOD CONTROL