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Journal Abstract Search

226 related items for PubMed ID: 15366839

  • 21. Bitter Peptides in Fermented Soybean Foods - A Review.
    Jiang S, Wang X, Yu M, Tian J, Chang P, Zhu S.
    Plant Foods Hum Nutr; 2023 Jun; 78(2):261-269. PubMed ID: 37410257
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  • 22. Hydrolysis of whey protein isolate with Bacillus licheniformis protease: fractionation and identification of aggregating peptides.
    Creusot N, Gruppen H.
    J Agric Food Chem; 2007 Oct 31; 55(22):9241-50. PubMed ID: 17902618
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  • 25. Sodium Chloride Suppresses the Bitterness of Protein Hydrolysates by Decreasing Hydrophobic Interactions.
    Xu Q, Hong H, Yu W, Jiang X, Yan X, Wu J.
    J Food Sci; 2019 Jan 31; 84(1):86-91. PubMed ID: 30561810
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  • 27. Usability of size-excluded fractions of soy protein hydrolysates for growth and viability of Chinese hamster ovary cells in protein-free suspension culture.
    Chun BH, Kim JH, Lee HJ, Chung N.
    Bioresour Technol; 2007 Mar 31; 98(5):1000-5. PubMed ID: 16797979
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  • 28. Isolation and identification of antioxidant peptides from commercial soybean-based infant formulas.
    Puchalska P, Marina ML, García MC.
    Food Chem; 2014 Apr 01; 148():147-54. PubMed ID: 24262539
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  • 30. Purification and identification of lipolysis-stimulating peptides derived from enzymatic hydrolysis of soy protein.
    Tsou MJ, Kao FJ, Lu HC, Kao HC, Chiang WD.
    Food Chem; 2013 Jun 01; 138(2-3):1454-60. PubMed ID: 23411267
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  • 32. Impact of ultrafiltration membrane material on Peptide separation from a snow crab byproduct hydrolysate by electrodialysis with ultrafiltration membranes.
    Doyen A, Beaulieu L, Saucier L, Pouliot Y, Bazinet L.
    J Agric Food Chem; 2011 Mar 09; 59(5):1784-92. PubMed ID: 21254777
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  • 34. Identification of bitter peptides in whey protein hydrolysate.
    Liu X, Jiang D, Peterson DG.
    J Agric Food Chem; 2014 Jun 25; 62(25):5719-25. PubMed ID: 23998904
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  • 37. Tastes and structures of bitter peptide, asparagine-alanine-leucine-proline-glutamate, and its synthetic analogues.
    Kim MR, Yukio K, Kim KM, Lee CH.
    J Agric Food Chem; 2008 Jul 23; 56(14):5852-8. PubMed ID: 18576657
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  • 38. Enzymatic hydrolysis as a means of expanding the cold gelation conditions of soy proteins.
    Kuipers BJ, van Koningsveld GA, Alting AC, Driehuis F, Gruppen H, Voragen AG.
    J Agric Food Chem; 2005 Feb 23; 53(4):1031-8. PubMed ID: 15713016
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