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Production of bioactive peptides from corn gluten meal by solid-state fermentation with Bacillus subtilis MTCC5480 and evaluation of its antioxidant capacity in vivo
Production of bioactive peptides from corn gluten meal by solid-state fermentation with Bacillus subtilis MTCC5480 and evaluation of its antioxidant capacity in vivo
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Production of bioactive peptides from corn gluten meal by solid-state fermentation with Bacillus subtilis MTCC5480 and evaluation of its antioxidant capacity in vivo

Jiang, Xin ; Cui, Ziqi ; Wang, Lihua ; Xu, Hongjian ; Zhang, Yonggen

Food science & technology, 2020-09, Vol.131, p.109767, Article 109767 [Periódico revisado por pares]

Elsevier Ltd

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2
Ultrasound‐assisted extraction of oilseeds—sustainability processes to obtain traditional and non‐traditional food ingredients: A review
Ultrasound‐assisted extraction of oilseeds—sustainability processes to obtain traditional and non‐traditional food ingredients: A review
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Ultrasound‐assisted extraction of oilseeds—sustainability processes to obtain traditional and non‐traditional food ingredients: A review

Chalapud, Mayra C. ; Carrín, María Elena

Comprehensive reviews in food science and food safety, 2023-05, Vol.22 (3), p.2161-2196 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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3
Preparation of antioxidative corn protein hydrolysates, purification and evaluation of three novel corn antioxidant peptides
Preparation of antioxidative corn protein hydrolysates, purification and evaluation of three novel corn antioxidant peptides
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Preparation of antioxidative corn protein hydrolysates, purification and evaluation of three novel corn antioxidant peptides

Jin, Du-xin ; Liu, Xiao-lan ; Zheng, Xi-qun ; Wang, Xiao-jie ; He, Jun-fang

Food chemistry, 2016-08, Vol.204, p.427-436 [Periódico revisado por pares]

England: Elsevier Ltd

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4
The effects of microfluidization on rheological and textural properties of gluten-free corn breads
The effects of microfluidization on rheological and textural properties of gluten-free corn breads
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The effects of microfluidization on rheological and textural properties of gluten-free corn breads

Ozturk, Oguz Kaan ; Mert, Behic

Food research international, 2018-03, Vol.105, p.782-792 [Periódico revisado por pares]

Canada: Elsevier Ltd

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5
Identification, in silico selection, and mechanistic investigation of antioxidant peptides from corn gluten meal hydrolysate
Identification, in silico selection, and mechanistic investigation of antioxidant peptides from corn gluten meal hydrolysate
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Identification, in silico selection, and mechanistic investigation of antioxidant peptides from corn gluten meal hydrolysate

Wang, Xiao ; Fu, Juan ; Bhullar, Khushwant S. ; Chen, Bingjie ; Liu, Hongru ; Zhang, Yi ; Wang, Chunfang ; Liu, Chenxia ; Su, Di ; Ma, Xia ; Qiao, Yongjin

Food chemistry, 2024-07, Vol.446, p.138777-138777, Article 138777 [Periódico revisado por pares]

England: Elsevier Ltd

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6
Proteolysis efficiency and structural traits of corn gluten meal: Impact of different frequency modes of a low-power density ultrasound
Proteolysis efficiency and structural traits of corn gluten meal: Impact of different frequency modes of a low-power density ultrasound
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Proteolysis efficiency and structural traits of corn gluten meal: Impact of different frequency modes of a low-power density ultrasound

Wang, Yang ; Zhang, Zhaoli ; He, Ronghai ; Mintah, Benjamin Kumah ; Dabbour, Mokhtar ; Qu, Wenjuan ; Liu, Dandan ; Ma, Haile

Food chemistry, 2021-05, Vol.344, p.128609-128609, Article 128609 [Periódico revisado por pares]

England: Elsevier Ltd

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7
The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads
The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads
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The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads

Ozturk, Oguz Kaan ; Mert, Behic

Food science & technology, 2018-10, Vol.96, p.34-41 [Periódico revisado por pares]

Elsevier Ltd

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8
Improvement of the nutritional, antioxidant and bioavailability properties of corn gluten-wheat bran mixture fermented with lactic acid bacteria and acid protease
Improvement of the nutritional, antioxidant and bioavailability properties of corn gluten-wheat bran mixture fermented with lactic acid bacteria and acid protease
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Improvement of the nutritional, antioxidant and bioavailability properties of corn gluten-wheat bran mixture fermented with lactic acid bacteria and acid protease

Jiang, Xin ; Liu, Xin ; Xu, Hongjian ; Sun, Yukun ; Zhang, Yonggen ; Wang, Yan

Food science & technology, 2021-06, Vol.144, p.111161, Article 111161 [Periódico revisado por pares]

Elsevier Ltd

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9
Preparation and identification of a novel peptide with high antioxidant activity from corn gluten meal
Preparation and identification of a novel peptide with high antioxidant activity from corn gluten meal
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Preparation and identification of a novel peptide with high antioxidant activity from corn gluten meal

Yu, Xiao ; Chen, Yanan ; Qi, Zhiguo ; Chen, Quan ; Cao, Yujin ; Kong, Qingshan

Food chemistry, 2023-10, Vol.424, p.136389-136389, Article 136389 [Periódico revisado por pares]

England: Elsevier Ltd

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10
Conjugation of the glutelin hydrolysates-glucosamine by transglutaminase and functional properties and antioxidant activity of the products
Conjugation of the glutelin hydrolysates-glucosamine by transglutaminase and functional properties and antioxidant activity of the products
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Conjugation of the glutelin hydrolysates-glucosamine by transglutaminase and functional properties and antioxidant activity of the products

Liu, Xiao-lan ; Wang, Jun-tong ; Liu, Yue ; Cui, Ning ; Wang, Dong-yu ; Zheng, Xi-qun

Food chemistry, 2022-06, Vol.380, p.132210-132210, Article 132210 [Periódico revisado por pares]

England: Elsevier Ltd

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