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Recent and novel processing technologies coupled with enzymatic hydrolysis to enhance the production of antioxidant peptides from food proteins: A review.
Food Chem. 2023 Oct 15;423:136313. doi: 10.1016/j.foodchem.2023.136313. Epub 2023 May 9.
Food Chem. 2023.
PMID: 37182498
Review.
Structural, antioxidant, aroma, and sensory characteristics of Maillard reaction products from sweet potato protein hydrolysates as influenced by different ultrasound-assisted enzymatic treatments.
Habinshuti I, Mu TH, Zhang M.
Habinshuti I, et al.
Food Chem. 2021 Nov 1;361:130090. doi: 10.1016/j.foodchem.2021.130090. Epub 2021 May 13.
Food Chem. 2021.
PMID: 34023687
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Ultrasound microwave-assisted enzymatic production and characterisation of antioxidant peptides from sweet potato protein.
Habinshuti I, Mu TH, Zhang M.
Habinshuti I, et al.
Ultrason Sonochem. 2020 Dec;69:105262. doi: 10.1016/j.ultsonch.2020.105262. Epub 2020 Jul 17.
Ultrason Sonochem. 2020.
PMID: 32707458
Free article.
Review.
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