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

A new approach for identification of novel antihypertensive peptides from egg proteins by QSAR and bioinformatics

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Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis

(2009) Qian Liu et al.   FOOD CHEMISTRY

Protein hydrolysates from meriga (Cirrhinus mrigala) egg and evaluation of their functional properties

(2009) M. Chalamaiah et al.   FOOD CHEMISTRY

Antioxidant and antihypertensive protein hydrolysates produced from tuna liver by enzymatic hydrolysis

(2009) Jae-Young Je et al.   FOOD RESEARCH INTERNATIONAL

Functional properties of fish protein hydrolysates from Pacific whiting(Merluccius productus) muscle produced by a commercial protease

(2008) Ramón Pacheco-Aguilar et al.   FOOD CHEMISTRY

Comparison of ACE inhibitory and DPPH radical scavenging activities of fish muscle hydrolysates

(2008) Kazuki Nakajima et al.   FOOD CHEMISTRY

Enzymatic hydrolysis of ovomucin and effect on foaming properties

(2008) Marianne Hammershøj et al.   FOOD RESEARCH INTERNATIONAL

Effect of degree of hydrolysis on the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates

(2008) Lijun You et al.   Innovative Food Science & Emerging Technologies

ACE-inhibitory and antioxidant properties of potato (Solanum tuberosum)

(2007) Anne Pihlanto et al.   FOOD CHEMISTRY