Storage Stability of Food Protein Hydrolysates—A Review

Accelerated shelf-life testing of quality loss for a commercial hydrolysed hen egg white powder

(2012) Qinchun Rao et al.   FOOD CHEMISTRY

Moisture-Induced Quality Changes of Hen Egg White Proteins in a Protein/Water Model System

(2012) Qinchun Rao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Tuna Fishing Industry: A New Outlook on Fish Protein Hydrolysates

(2011) N. Huda Herpandi et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Water Sorption and Glass Transition Temperature of Spray-Dried Mussel Meat Protein Hydrolysate

(2011) Vanessa M. Silva et al.   DRYING TECHNOLOGY

Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia (Oreochromis niloticus) muscle as affected by freshness and antioxidants

(2011) Suthasinee Yarnpakdee et al.   FOOD CHEMISTRY

Effect of moisture content on selected physicochemical properties of two commercial hen egg white powders

(2011) Qinchun Rao et al.   FOOD CHEMISTRY

Food-grade production of an antihypertensive casein hydrolysate and resistance of active peptides to drying and storage

(2011) María del Mar Contreras et al.   INTERNATIONAL DAIRY JOURNAL

Enzymatic hydrolysis of soy proteins and the hydrolysates utilisation

(2011) Xiang Dong Sun   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Food Protein-Derived Bioactive Peptides: Production, Processing, and Potential Health Benefits

(2011) Chibuike C. Udenigwe et al.   JOURNAL OF FOOD SCIENCE

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

(2010) Roberta Di Bernardini et al.   FOOD CHEMISTRY

Effect of Cysteine on Lowering Protein Aggregation and Subsequent Hardening of Whey Protein Isolate (WPI) Protein Bars in WPI/Buffer Model Systems

(2010) Dan Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A review of meat protein hydrolysates and hypertension

(2010) Abdulatef Mrghni Ahhmed et al.   MEAT SCIENCE

Physicochemical changes in a model protein bar during storage

(2009) Simon M. Loveday et al.   FOOD RESEARCH INTERNATIONAL

Effects of Polyols on the Stability of Whey Proteins in Intermediate-Moisture Food Model Systems

(2009) Xiaoming Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pressure-Aided Proteolysis of β-Casein

(2009) Marieke E. Bruins et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Hardening of High-Protein Nutrition Bars and Sugar/Polyol-Protein Phase Separation

(2009) D.J. McMahon et al.   JOURNAL OF FOOD SCIENCE

Hydrolytic breakdown of lactoferricin by lactic acid bacteria

(2009) Moushumi Paul et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Degradation of milk-based bioactive peptides by yogurt fermentation bacteria

(2009) M. Paul et al.   LETTERS IN APPLIED MICROBIOLOGY

Ingredient Characterization and Hardening of High-Protein Food Bars: an NMR State Diagram Approach

(2008) Yun Li et al.   CEREAL CHEMISTRY

Hydrolysis of Whey Protein Isolate withBacillus licheniformisProtease: Aggregating Capacities of Peptide Fractions

(2008) Nathalie Creusot et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Moisture-Induced Aggregation of Whey Proteins in a Protein/Buffer Model System

(2008) Peng Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Moisture-Induced Whey Protein Aggregation on Protein Conformation, the State of Water Molecules, and the Microstructure and Texture of High-Protein-Containing Matrix

(2008) Peng Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of maltodextrin and gum arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein

(2008) Louise Emy Kurozawa et al.   JOURNAL OF FOOD ENGINEERING

Principles, approaches, and challenges for predicting protein aggregation rates and shelf life

(2008) William F. Weiss et al.   JOURNAL OF PHARMACEUTICAL SCIENCES

Aggregation of hydrophobic soybean protein hydrolysates: Changes in molecular weight distribution during storage

(2008) Ying Lv et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Autolysis-assisted production of fish protein hydrolysates with antioxidant properties from Pacific hake (Merluccius productus)

(2007) Anusha G.P. Samaranayaka et al.   FOOD CHEMISTRY

Pancreatic hydrolysis of bovine casein: Changes in the aggregate size and molecular weight distribution

(2007) Rongxin Su et al.   FOOD CHEMISTRY

Antiplasticization effect of water in amorphous foods. A review

(2007) Paola Pittia et al.   FOOD CHEMISTRY