Effect of bi-enzyme hydrolysis on the properties and composition of hydrolysates of Manchurian walnut dreg protein-Reference-Cited by-同舟云学术

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Effect of bi-enzyme hydrolysis on the properties and composition of hydrolysates of Manchurian walnut dreg protein

Published:2024-07 Issue: Volume:447 Page:138947
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Shen Yue,Fang Li,Liu Chunlei,Wang Ji,Wu Dan,Zeng Qi,Leng Yue,Min Weihong

Funder

Jilin Provincial Science and Technology Department

Jilin Provincial Scientific and Technological Development Program

Publisher

Elsevier BV

Reference51 articles.

1. Bioinformatics and peptidomics approaches to the discovery and analysis of food-derived bioactive peptides;Agyei;Analytical and Bioanalytical Chemistry,2018

2. Effect of peptide size on antioxidant properties of African yam bean seed (Sphenostylis stenocarpa) protein hydrolysate fractions;Ajibola;International Journal of Molecular Sciences,2011

3. Antioxidant activities of bambara groundnut (Vigna subterranea) protein hydrolysates and their membrane ultrafiltration fractions;Arise;Food & Function,2016

4. Identification of antioxidative peptides from defatted walnut meal hydrolysate with potential for improving learning and memory;Chen;Food Research International,2015

5. Purification and identification of antioxidant peptides from walnut (Juglans regia L.) protein hydrolysates;Chen;Peptides,2012

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Walnut-Derived Peptides Ameliorate Scopolamine-Induced Memory Impairments in a Mouse Model via Activation of Peroxisome Proliferator-Activated Receptor γ-Mediated Excitotoxicity;Journal of Agricultural and Food Chemistry;2024-05-24

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