Mechanisms of plastein formation influence the IgE-binding activity of egg white protein hydrolysates after simulated static digestion

Old products, new applications? Considering the multiple bioactivities of plastein in peptide-based functional food design

(2016) Chibuike Chinedu Udenigwe et al.   Current Opinion in Food Science

Peptide Aggregation during Plastein Reaction Enhanced Bile Acid-Binding Capacity of Enzymatic Chicken Meat Hydrolysates

(2015) Chibuike C. Udenigwe et al.   JOURNAL OF FOOD BIOCHEMISTRY

In VitroCalcium-Chelating and Platelet Anti-Aggregation Activities of Soy Protein Hydrolysate Modified by the Alcalase-Catalyzed Plastein Reaction

(2014) Mei-Ling Zhang et al.   JOURNAL OF FOOD BIOCHEMISTRY

Effect of egg white fermentation with lactobacilli on IgE binding ability of egg white proteins

(2013) Sen Li et al.   FOOD RESEARCH INTERNATIONAL

Revisiting the Prospects of Plastein: Thermal and Simulated Gastric Stability in Relation to the Antioxidative Capacity of Casein Plastein

(2013) Chibuike C. Udenigwe et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Extractability and Molecular Modifications of Gliadin and Glutenin Proteins Withdrawn from Different Stages of a Commercial Ethanol Fuel/Distillers Dried Grains with Solubles Process Using a Wheat Feedstock

(2012) Geun-Pyo Hong et al.   CEREAL CHEMISTRY

Angiotensin I converting enzyme inhibition and enzymatic resistance in vitro of casein hydrolysate treated by plastein reaction and fractionated with ethanol/water or methanol/water

(2012) Hui Sun et al.   INTERNATIONAL DAIRY JOURNAL

Specificity of immobilized porcine pepsin in H/D exchange compatible conditions

(2008) Yoshitomo Hamuro et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY