Effects of enzymatic hydrolysis (Flavourzyme®) assisted by ultrasound in the structural and functional properties of hydrolyzates from different bovine collagens

The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins

(2016) Jonathan O'Sullivan et al.   FOOD HYDROCOLLOIDS

Innovative applications of high-intensity ultrasound in the development of functional food ingredients: Production of protein hydrolysates and bioactive peptides

(2015) César Ozuna et al.   FOOD RESEARCH INTERNATIONAL

Influence of Amino Acid Compositions and Peptide Profiles on Antioxidant Capacities of Two Protein Hydrolysates from Skipjack Tuna (Katsuwonus pelamis) Dark Muscle

(2015) Chang-Feng Chi et al.   Marine Drugs

Antioxidant and angiotensin I converting enzyme (ACE) inhibitory activities of date seed protein hydrolysates prepared using Alcalase, Flavourzyme and Thermolysin

(2015) Priyatharini Ambigaipalan et al.   Journal of Functional Foods

Chemical Composition, Sensory Properties, Provenance, and Bioactivity of Fruit Juices as Assessed by Chemometrics: A Critical Review and Guideline

(2014) Acácio A.F. Zielinski et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Antioxidant activity of protein hydrolysates obtained from discarded Mediterranean fish species

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

Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptides

(2013) Yuhao Zhang et al.   FOOD CHEMISTRY

Hydrolysis of chickpea proteins with Flavourzyme immobilized on glyoxyl-agarose gels improves functional properties

(2013) María del Mar Yust et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Influence of average molecular weight on antioxidant and functional properties of cartilage collagen hydrolysates from Sphyrna lewini, Dasyatis akjei and Raja porosa

(2012) Zhongrui Li et al.   FOOD RESEARCH INTERNATIONAL

Influence of degree of hydrolysis on functional properties, antioxidant and ACE inhibitory activities of egg white protein hydrolysate

(2012) Chen Chen et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Enzymatic hydrolysis of bovine hide and recovery of collagen hydrolysate in aqueous two-phase systems

(2012) Pitchaivelu Selvakumar et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Functional and bioactive properties of collagen and gelatin from alternative sources: A review

(2011) M.C. Gómez-Guillén et al.   FOOD HYDROCOLLOIDS

Meat as a functional food with special reference to probiotic sausages

(2011) Muhammad Issa Khan et al.   FOOD RESEARCH INTERNATIONAL

Comparative study of high intensity ultrasound effects on food proteins functionality

(2011) C. Arzeni et al.   JOURNAL OF FOOD ENGINEERING

Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate

(2011) Jayani Chandrapala et al.   ULTRASONICS SONOCHEMISTRY

Chemical characterization and antimicrobial activity of essential oils of salvia L. species

(2010) Morgana Karen Pierozan et al.   Food Science and Technology

Purification of antioxidative peptides prepared from enzymatic hydrolysates of tuna dark muscle by-product

(2010) Kuo-Chiang Hsu   FOOD CHEMISTRY

Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products

(2010) Roberta Di Bernardini et al.   FOOD CHEMISTRY

Influência da ação das enzimas alcalase e flavourzyme no grau de hidrólise das proteínas de carne de frango

(2009) Cristiano Gautério Schmidt et al.   QUIMICA NOVA