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Increase of Kokumi γ‑Glutamyl Peptides in Porcine Hemoglobin Hydrolysate Using Bacterial γ‑Glutamyltransferase

Journal of agricultural and food chemistry, 2022-12, Vol.70 (50), p.15894-15902

2022

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Identification and Activity Characterization of γ‑Glutamyltransferase from Bovine Milk

Journal of agricultural and food chemistry, 2021-12, Vol.69 (50), p.15325-15333

2021

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Current progress in kokumi-active peptides, evaluation and preparation methods: a review

Critical reviews in food science and nutrition, 2022, Vol.62 (5), p.1230-1241

2022

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Exploration of collagen recovered from animal by-products as a precursor of bioactive peptides: Successes and challenges

Critical reviews in food science and nutrition, 2019-07, Vol.59 (13), p.2011-2027

2019

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Hemoglobin Hydrolyzate Promotes Iron Absorption in the Small Intestine through Iron Binding Peptides

Journal of agricultural and food chemistry, 2024-07, Vol.72 (27), p.15237-15247

2024

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Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review

Critical reviews in food science and nutrition, 2024, Vol.64 (6), p.1572-1591

2024

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Decolorization of porcine hemoglobin hydrolysates: The role of peptide characteristics and pH values

Journal of food science, 2023-08, Vol.88 (8), p.3410-3421

2023

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Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma

Food chemistry, 2018-08, Vol.257, p.163-171

2018

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Structural characteristics of high-moisture extrudates with oil-in-water emulsions

Food research international, 2022-08, Vol.158, p.111554-111554, Article 111554

2022

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Influence of growth medium and yeast species on the formation of γ-glutamyl peptides

Food science & technology, 2022-08, Vol.165, p.113716, Article 113716

2022

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Different source of commercial soy protein isolates: Structural, compositional, and physicochemical characteristics in relation to protein functionalities

Food chemistry, 2024-02, Vol.433, p.137315-137315, Article 137315

2024

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Quantitative phosphoproteomic analysis of ovine muscle with different postmortem glycolytic rates

Food chemistry, 2019-05, Vol.280, p.203-209

2019

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Elucidation of the Molecular Mechanism of Bovine Milk γ‑Glutamyltransferase Catalyzed Formation of γ‑Glutamyl-Valyl-Glycine

Journal of agricultural and food chemistry, 2023-02, Vol.71 (5), p.2455-2463

2023

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Valorisation of protein hydrolysates from animal by‐products: perspectives on bitter taste and debittering methods: a review

International journal of food science & technology, 2019-04, Vol.54 (4), p.978-986

2019

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Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using Bacillus amyloliquefaciens γ‑Glutamyltranspeptidase

Journal of agricultural and food chemistry, 2020-10, Vol.68 (42), p.11782-11789

2020

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Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio

Food research international, 2023-01, Vol.163, p.112286-112286, Article 112286

2023

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Search for proteomic markers for stunning stress and stress-induced textural tenderization in silver carp (Hypophthalmichthys molitrix) fillets using label-free strategy

Food research international, 2020-11, Vol.137, p.109678-109678, Article 109678

2020

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Proteomic evidence of protein degradation and oxidation in brined bighead carp fillets during long-term frozen storage

Food chemistry, 2024-02, Vol.433, p.137312-137312, Article 137312

2024

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Protein phosphorylation profile of Atlantic cod (Gadus morhua) in response to pre-slaughter pumping stress and postmortem time

Food chemistry, 2023-02, Vol.402, p.134234-134234, Article 134234

2023

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Plastein from hydrolysates of porcine hemoglobin and meat using Alcalase and papain

Food chemistry, 2020-08, Vol.320, p.126654-126654, Article 126654

2020

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Generation of kokumi γ-glutamyl short peptides in Spanish dry-cured ham during its processing

Meat science, 2023-12, Vol.206, p.109323, Article 109323

2023

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Exploring the capacity of Bacillus species for production of kokumi γ-glutamyl peptides: A comparative study

Food science & technology, 2024-08, Vol.206, p.116542, Article 116542

2024

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The proteomic evidence on protein oxidation in pea protein concentrate-based low-moisture extrudates and its inhibition by antioxidants derived from plant extracts

Food chemistry, 2024-09, Vol.451, p.139435-139435, Article 139435

2024

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Differences in physicochemical properties of high-moisture extrudates prepared from soy and pea protein isolates

Food hydrocolloids, 2022-07, Vol.128, p.107540, Article 107540

2022

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Improved in vitro digestibility of rapeseed napin proteins in mixtures with bovine beta-lactoglobulin

Food research international, 2019-09, Vol.123, p.346-354

2019

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Increase of Kokumi γ‑Glutamyl Peptides in Porcine Hemoglobin Hydrolysate Using Bacterial γ‑Glutamyltransferase

Identification and Activity Characterization of γ‑Glutamyltransferase from Bovine Milk

Current progress in kokumi-active peptides, evaluation and preparation methods: a review

Exploration of collagen recovered from animal by-products as a precursor of bioactive peptides: Successes and challenges

Hemoglobin Hydrolyzate Promotes Iron Absorption in the Small Intestine through Iron Binding Peptides

Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review

Decolorization of porcine hemoglobin hydrolysates: The role of peptide characteristics and pH values

Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma

Structural characteristics of high-moisture extrudates with oil-in-water emulsions

Influence of growth medium and yeast species on the formation of γ-glutamyl peptides

Different source of commercial soy protein isolates: Structural, compositional, and physicochemical characteristics in relation to protein functionalities

Quantitative phosphoproteomic analysis of ovine muscle with different postmortem glycolytic rates

Elucidation of the Molecular Mechanism of Bovine Milk γ‑Glutamyltransferase Catalyzed Formation of γ‑Glutamyl-Valyl-Glycine

Valorisation of protein hydrolysates from animal by‐products: perspectives on bitter taste and debittering methods: a review

Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using Bacillus amyloliquefaciens γ‑Glutamyltranspeptidase

Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio

Search for proteomic markers for stunning stress and stress-induced textural tenderization in silver carp (Hypophthalmichthys molitrix) fillets using label-free strategy

Proteomic evidence of protein degradation and oxidation in brined bighead carp fillets during long-term frozen storage

Protein phosphorylation profile of Atlantic cod (Gadus morhua) in response to pre-slaughter pumping stress and postmortem time

Plastein from hydrolysates of porcine hemoglobin and meat using Alcalase and papain

Generation of kokumi γ-glutamyl short peptides in Spanish dry-cured ham during its processing

Exploring the capacity of Bacillus species for production of kokumi γ-glutamyl peptides: A comparative study

The proteomic evidence on protein oxidation in pea protein concentrate-based low-moisture extrudates and its inhibition by antioxidants derived from plant extracts

Differences in physicochemical properties of high-moisture extrudates prepared from soy and pea protein isolates

Improved in vitro digestibility of rapeseed napin proteins in mixtures with bovine beta-lactoglobulin

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