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https://doi.org/10.2139/ssrn.4614085

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inferredcites →https://doi.org/10.1002/jsfa.10626openalex-extracted
Comparative study on the novel umami‐active peptides of the whole soybeans and the defatted soybeans fermented soy sauce
inferredcites →https://doi.org/10.1002/jsfa.8162openalex-extracted
Effect of deamidation‐induced modification on umami and bitter taste of wheat gluten hydrolysates
inferredcites →https://doi.org/10.1007/s00018-009-8755-9openalex-extracted
Bitter peptides and bitter taste receptors
inferredcites →https://doi.org/10.1007/s00217-018-3087-3openalex-extracted
Structural characteristics of food protein-originating di- and tripeptides using principal component analysis
inferredcites →https://doi.org/10.1007/s11224-019-01432-8openalex-extracted
Quantitative structure-activity relationship models for bitter-tasting tripeptides based on integrated descriptors
inferredcites →https://doi.org/10.1007/s11947-010-0440-3openalex-extracted
Sensory Characteristics and Antioxidant Activities of Maillard Reaction Products from Soy Protein Hydrolysates with Different Molecular Weight Distribution
inferredcites →https://doi.org/10.1007/s11947-022-02971-5openalex-extracted
Enzymatic Modification of Plant Proteins for Improved Functional and Bioactive Properties
inferredcites →https://doi.org/10.1007/s13197-019-04075-zopenalex-extracted
Effect of proteases and alcohols used for debittering on characteristics and antioxidative activity of protein hydrolysate from salmon frames
inferredcites →https://doi.org/10.1016/j.foodchem.2018.02.159openalex-extracted
Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma
inferredcites →https://doi.org/10.1016/j.foodchem.2019.01.059openalex-extracted
Hen protein-derived peptides as the blockers of human bitter taste receptors T2R4, T2R7 and T2R14
inferredcites →https://doi.org/10.1016/j.foodchem.2020.128317openalex-extracted
Insight into the advantages of premixing yeast-wheat gluten and combining ultrasound and transglutaminase pretreatments in producing umami enzymatic protein hydrolysates
inferredcites →https://doi.org/10.1016/j.foodhyd.2018.10.030openalex-extracted
Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction
inferredcites →https://doi.org/10.1016/j.foodhyd.2022.107547openalex-extracted
Limited enzymatic hydrolysis induced pea protein gelation at low protein concentration with less heat requirement
inferredcites →https://doi.org/10.1016/j.foodres.2020.109504openalex-extracted
Bioactive peptides derived from plant origin by-products: Biological activities and techno-functional utilizations in food developments – A review
inferredcites →https://doi.org/10.1016/j.indcrop.2021.114125openalex-extracted
An environment-friendly wood adhesive using modified wheat gluten by isophorone diisocyanate
inferredcites →https://doi.org/10.1016/j.jcs.2020.103148openalex-extracted
Effect of maize germ protein hydrolysate addition on digestion, in vitro antioxidant activity and quality characteristics of bread
inferredcites →https://doi.org/10.1016/j.jprot.2013.02.018openalex-extracted
Food Peptidomics: Large scale analysis of small bioactive peptides — A pilot study
inferredcites →https://doi.org/10.1016/j.lwt.2020.110151openalex-extracted
An innovative two-step enzyme-assisted aqueous extraction for the production of reduced bitterness soybean protein hydrolysates with high nutritional value
inferredcites →https://doi.org/10.1016/j.lwt.2021.110881openalex-extracted
Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate
inferredcites →https://doi.org/10.1016/j.lwt.2021.112912openalex-extracted
Royal jelly improves the physicochemical properties and biological activities of fermented milk with enhanced probiotic viability
inferredcites →https://doi.org/10.1016/j.procbio.2022.03.007openalex-extracted
Health benefits of bioactive peptides produced from muscle proteins: Antioxidant, anti-cancer, and anti-diabetic activities
inferredcites →https://doi.org/10.1039/c6ra22155fopenalex-extracted
Changes in the enzyme-induced release of bitter peptides from wheat gluten hydrolysates
inferredcites →https://doi.org/10.1080/07373937.2019.1689399openalex-extracted
Spray-drying encapsulation of protein hydrolysates and bioactive peptides: Opportunities and challenges
inferredcites →https://doi.org/10.1080/10408398.2021.1884841openalex-extracted
In vitro gastrointestinal digestion and fermentation models and their applications in food carbohydrates
inferredcites →https://doi.org/10.1093/jaoac/91.4.947openalex-extracted
Determination of Nutritional and Bioactive Properties of Peptides in Enzymatic Pea, Chickpea, and Mung Bean Protein Hydrolysates
inferredcites →https://doi.org/10.1093/jaoac/93.5.1515openalex-extracted
Methodology for Determining Degree of Hydrolysis of Proteins in Hydrolysates: A Review
inferredcites →https://doi.org/10.1111/1541-4337.13050openalex-extracted
Review on the release mechanism and debittering technology of bitter peptides from protein hydrolysates
inferredcites →https://doi.org/10.1111/ijfs.15163openalex-extracted
An arginine aminopeptidase from marine Bacillus axarquiensis SWJSX8 and its application in improving pumpkin seed protein hydrolysis
inferredcites →https://doi.org/10.1111/j.1365-2621.2012.02993.xopenalex-extracted
Functional properties of protein hydrolysates from pea (Pisum sativum, L) seeds
inferredcites →https://doi.org/10.1111/jfbc.14469openalex-extracted
In vitro immunomodulatory and antioxidant effects of oligopeptides and four characteristic peptides in black‐bone silky fowl ( Gallus gallus domesticus Brisson )
inferredcites →https://doi.org/10.21203/rs.3.rs-2232497/v1openalex-extracted
inferredcites →https://doi.org/10.3390/foods10030664openalex-extracted
A Rational Approach for the Production of Highly Soluble and Functional Sunflower Protein Hydrolysates
inferredcites →https://doi.org/10.3390/nu10111738openalex-extracted
Food-Derived Bioactive Peptides in Human Health: Challenges and Opportunities
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