Effect of oven drying and freeze drying on the antioxidant and functional properties of protein hydrolysates derived from freshwater fish (Cirrhinus mrigala) using papain enzyme

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

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

Effect of Drying Processes on the Functional Properties of Collagen Peptides Produced from Chicken Skin

(2013) Qing-ran Zeng et al.   DRYING TECHNOLOGY

Characterization of structural and functional properties of fish protein hydrolysates from surimi processing by-products

(2013) Yongle Liu et al.   FOOD CHEMISTRY

Angiotensin I-converting enzyme inhibitory activity of protein hydrolysates prepared from three freshwater carps (Catla catla,Labeo rohitaandCirrhinus mrigala) using Flavorzyme

(2013) Krishnamoorthy Elavarasan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidant and Functional Properties of Fish Protein Hydrolysates from Fresh Water Carp (Catla catla) as Influenced by the Nature of Enzyme

(2013) K. Elavarasan et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Functionalities and antioxidant properties of protein hydrolysates from muscle of zebra blenny (Salaria basilisca) obtained with different crude protease extracts

(2012) Naourez Ktari et al.   FOOD RESEARCH INTERNATIONAL

Industrial-scale manufacturing of pharmaceutical-grade bioactive peptides

(2011) Dominic Agyei et al.   BIOTECHNOLOGY ADVANCES

Comparisons on the Functional Properties and Antioxidant Activity of Spray-Dried and Freeze-Dried Egg White Protein Hydrolysate

(2011) Chen Chen et al.   Food and Bioprocess Technology

Dry heat stress stability evaluation of casein peptide mixture

(2011) Matthias D’Hondt et al.   FOOD CHEMISTRY

Functionalities and antioxidant properties of protein hydrolysates from the muscle of ornate threadfin bream treated with pepsin from skipjack tuna

(2010) Sitthipong Nalinanon et al.   FOOD CHEMISTRY

Antioxidative and ACE inhibitory activities of protein hydrolysates from the muscle of brownstripe red snapper prepared using pyloric caeca and commercial proteases

(2010) Sutheera Khantaphant et al.   PROCESS BIOCHEMISTRY

Comparative study on antioxidative activity of yellow stripe trevally protein hydrolysate produced from Alcalase and Flavourzyme

(2008) Vilailak Klompong et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY