Effects of enzyme treatment on the antihypertensive activity and protein structure of black sesame seed (Sesamum indicum L.) after fermentation pretreatment-Reference-Cited by-同舟云学术

Effects of enzyme treatment on the antihypertensive activity and protein structure of black sesame seed (Sesamum indicum L.) after fermentation pretreatment

Published:2023-12 Issue: Volume:428 Page:136781
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Du Tonghao,Huang Jinqing,Xiong Shijin,Zhang Linli,Xu Xiaoyan,Xu Yazhou,Peng Fei,Huang Tao,Xiao Muyan,Xiong Tao

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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2. Physicochemical properties of gelatin produced from Nile tilapia skin using chemical and fermentation pretreatments;Chen;Food Bioscience,2022

3. Impact of germination on structural, functional properties and in vitro protein digestibility of sesame (Sesamum indicum L.) protein;Di;LWT - Food Science and Technology,2022

4. Improving the enzymolysis efficiency of lupin protein by ultrasound pretreatment: Effect on antihypertensive, antidiabetic and antioxidant activities of the hydrolysates;Fadimu;Food Chemistry,2022

5. Structural, functional, and physicochemical characterization of fermented whey protein concentrates recovered from various fermented-distilled whey;Gantumur;Food Hydrocolloids,2023

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