Spray Drying of Blue Shark Skin Protein Hydrolysate: Physical, Morphological, and Antioxidant Properties

Production of antihypertensive and antioxidant activities by enzymatic hydrolysis of protein concentrates recovered by ultrafiltration from cuttlefish processing wastewaters

(2013) Isabel Rodríguez Amado et al.   BIOCHEMICAL ENGINEERING JOURNAL

Effects of Preparation and Drying Methods on the Antioxidant Activity of Enzymatically Hydrolyzed Porcine Placenta Hydrolysates

(2013) Wen-Lin Tang et al.   DRYING TECHNOLOGY

Chemical composition, molecular mass distribution and antioxidant capacity of rohu (Labeo rohita) roe (egg) protein hydrolysates prepared by gastrointestinal proteases

(2013) M. Chalamaiah et al.   FOOD RESEARCH INTERNATIONAL

Influence of Carrier Agents on the Physicochemical Properties of Mussel Protein Hydrolysate Powder

(2012) V. M. Silva et al.   DRYING TECHNOLOGY

Spray Drying of Chicken Meat Protein Hydrolysate: Influence of Process Conditions on Powder Property and Dryer Performance

(2011) Louise Emy Kurozawa et al.   DRYING TECHNOLOGY

Optimization of the Enzymatic Hydrolysis of Blue Shark Skin

(2011) Julio C. Rodríguez-Díaz et al.   JOURNAL OF FOOD SCIENCE

Sensory Characteristics and Antioxidant Activities of Maillard Reaction Products from Soy Protein Hydrolysates with Different Molecular Weight Distribution

(2010) Ping Liu et al.   Food and Bioprocess Technology

Functional Properties of Grass Carp (Ctenopharyngodon Idella), Nile Perch (Lates Niloticus) and Nile Tilapia (Oreochromis Niloticus) Skin Hydrolysates

(2010) Joseph Wasswa et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

A Cattle Heart Protein Hydrolysate Ameliorates Hypercholesterolemia Accompanied by Suppression of the Cholesterol Absorption in Rats and Caco-2 Cells

(2009) Koji NAKADE et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Influence of Spray Drying Conditions on Physicochemical Properties of Chicken Meat Powder

(2009) Louise Emy Kurozawa et al.   DRYING TECHNOLOGY

Antioxidant activity of Maillard reaction products derived from aqueous glucose/glycine, diglycine, and triglycine model systems as a function of heating time

(2009) Ji-Sang Kim et al.   FOOD CHEMISTRY

Study of Maillard reaction products derived from aqueous model systems with different peptide chain lengths

(2009) Ji-Sang Kim et al.   FOOD CHEMISTRY

A novel angiotensin I converting enzyme inhibitory peptide from tuna frame protein hydrolysate and its antihypertensive effect in spontaneously hypertensive rats

(2009) Sang-Hoon Lee et al.   FOOD CHEMISTRY

Microcapsules of a Casein Hydrolysate: Production, Characterization, and Application in Protein Bars

(2009) G.A. Rocha et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Anticancer and Antioxidant Activities of the Peptide Fraction from Algae Protein Waste

(2009) I-Chuan Sheih et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physical and nutritional properties of catfish roe spray dried protein powder and its application in an emulsion system

(2009) Subramaniam Sathivel et al.   JOURNAL OF FOOD ENGINEERING

Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate

(2009) Louise Emy Kurozawa et al.   JOURNAL OF FOOD ENGINEERING

Food Allergy: Recent Advances in Pathophysiology and Treatment

(2008) Scott H. Sicherer et al.   Annual Review of Medicine

Encapsulation Efficiency of Food Flavours and Oils during Spray Drying

(2008) Seid Mahdi Jafari et al.   DRYING TECHNOLOGY

Antioxidant and functional properties of gelatin hydrolysates obtained from skin of sole and squid

(2008) B. Giménez et al.   FOOD CHEMISTRY

Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying

(2008) Renata V. Tonon et al.   JOURNAL OF FOOD ENGINEERING

Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin

(2008) E. K. Bae et al.   JOURNAL OF MICROENCAPSULATION