玖玖资源网站,爆乳久久久,日韩精品乱码久久久蜜桃,精品呦国产一区二区三区,国产伦高清一区二区三区,sese一区二区,午夜精品福利一区二区三区,三级黄色网站久久免费

首頁
訂購/客服:400-666-5481

堿性蛋白酶

    
BR,200U/mg

Alkaline proteinase

源葉
S10154 一鍵復(fù)制產(chǎn)品信息
9014-01-1
MFCD00132092
貨號 規(guī)格 價格 上海 北京 武漢 南京 購買數(shù)量
S10154-100g
BR,200U/mg ¥150.00 >10 - - 4
S10154-250g
BR,200U/mg ¥300.00 >10 - - -
S10154-500g
BR,200U/mg ¥428.00 >10 2 3 -
產(chǎn)品介紹 參考文獻(xiàn)(333篇) 質(zhì)檢證書(COA) 摩爾濃度計算器 相關(guān)產(chǎn)品

產(chǎn)品介紹

酶活力定義: 紫外光分光度法:在測定條件(40±0.2℃;PH值10.5)每分鐘水解酪蛋白釋出的三氯乙酸可溶物在275nm波長有吸光度與1微克酪氨酸的吸光度相當(dāng)時,所需的酶量即為一個活力單位,用u/g表示。

介紹:堿性蛋白酶是由細(xì)菌原生質(zhì)體誘變選育出的地衣芽孢桿菌2709,經(jīng)深層發(fā)酵、提取及精制而成的一種蛋白水解酶,其主要酶成分為地衣芽孢桿菌蛋白酶,是一種絲氨酸型的內(nèi)切蛋白酶,它能水解蛋白質(zhì)分子肽鏈生成多肽或氨基酸,具有較強的分解蛋白質(zhì)的能力。

1、溫度范圍:有效溫度范圍20-60℃,最適溫度范圍35-45℃。2、pH值范圍:有效pH范圍6-11,最適pH值范圍9.5-10.5.

儲存條件: 2-8℃
注意: 部分產(chǎn)品我司僅能提供部分信息,我司不保證所提供信息的權(quán)威性,僅供客戶參考交流研究之用。

參考文獻(xiàn)(333篇)

328. [IF=8.5] Sihan Chen et al."Effects of polypeptides derived from velvet antler on D-gal induced brain aging model."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Aug;320:145659 327. [IF=9.8] Xinyue Guan et al."Preparation of oat metal ion chelating peptides via froth floatation: Efficacy, molecular characteristics, and their anti-browning effects."FOOD CHEMISTRY.2025 Jul;:145767 326. [IF=9.8] Rongxin Wen et al."Structural and functional modifications of Porphyra yezoensis proteins via ultrasound-assisted enzymolysis: insights into taste enhancement and mechanisms."FOOD CHEMISTRY.2025 Nov;492:145537 325. [IF=2.5] Haisha Lu et al."Research on the Pharmacodynamic Substances and Mechanism of Action of Tibetan Medicine Liuwei Muxiang Powder in the Treatment of Ethanol-Induced Gastric Ulcer Model of GES1 Cell."CHEMISTRY & BIODIVERSITY.2025 Jun;:e00722 324. [IF=3.4] Wenwen Li et al."Extraction and Activity Mechanism of α-Glucosidase Inhibitory Peptides From Seabuckthorn Seed Meal."JOURNAL OF FOOD SCIENCE.2025 Jun;90(6):e70269 323. [IF=3.4] Miaomiao Bian et al."Novel α-glucosidase inhibitory peptide derived from Cyperus esculentus meal protein hydrolysates: screening, inhibition mechanism and stability."FOOD AND BIOPRODUCTS PROCESSING.2025 Jun;: 322. [IF=4] Qiaolin Cai et al."Identification and characterization of antihypertensive peptides from edible Grifola frondosa (maitake) mushroom hydrolysates: Suppression of vascular remodeling in angiotensin II-induced zebrafish model."Journal of Functional Foods.202 321. [IF=5.8] Wang Shu et al."Mechanistic Inhibition of α-Amylase by Corn Peptide: Site-Specific Binding Induces Conformational Destabilization and Enzymatic Activity Suppression."Food and Bioprocess Technology.2025 Jun;:1-15 320. [IF=5.9] Meili Cui et al."Antibacterial mechanism and computer simulation analysis of a novel antimicrobial peptide inducing membrane disintegration in Gram-positive bacteria."Food Bioscience.2025 Sep;71:107101 319. [IF=5.9] Ruijia Liu et al."From Traditional Remedy to Modern Therapeutics: Unveiling the Anti-Photoaging Potential of Wuguchong (Chrysomyia megacephala) Peptides."Food Bioscience.2025 Jun;:107084 318. [IF=6.2] Rui Cui et al."Separation and Identification of a Novel Antioxidant and Calcium-Binding Peptide Derived from Phosvitin Hydrolysates: In Vitro and In Silico Prediction."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;XXXX(XXX):XXX-XXX 317. [IF=8.5] Miaoluan Lin et al."Spirulina-derived peptides: Inhibition mechanism on pancreatic lipase and impact on lipid-lowering effects of Caenorhabditis elegans."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Jun;:145403 316. [IF=9.8] Jinquan Zhang et al."Enzymatic hydrolysis of cassava leaf proteins unlocks antioxidant and therapeutic peptides: Alcalase-derived bioactives target oxidative stress pathways."FOOD CHEMISTRY.2025 Nov;491:145280 315. [IF=9.8] Huan-Huan Xiao et al."Purification, identification, and mechanism of action of novel antioxidant peptides from quinoa (Chenopodium quinoa wild.) protein hydrolysate."FOOD CHEMISTRY.2025 Oct;489:145027 314. [IF=12.4] Yixiang Wang et al."Transition metal ion-catalyzed assembly of oat peptides into amyloid fibrils: Feasibility, physicochemical properties, and chitosan film reinforcement."FOOD HYDROCOLLOIDS.2025 Jun;:111628 313. [IF=12.5] Minghao Mao et al."Deproteinization and controlled starch prehydrolysis in intact pulse cotyledon cells regulates starch retrogradation and digestion."CARBOHYDRATE POLYMERS.2025 Jun;:123922 312. [IF=5.9] Yuzhi Zhang et al."A novel strategy of gifting antibacterial activity to the waste from food processing: Probiotic fermentation combining with enzymatic hydrolysis of rice wine residue."Food Bioscience.2025 Jul;69:106899 311. [IF=5.9] Yujia Miao et al."Anti-inflammatory and lipid metabolism regulatory effects of porcine liver protein-derived peptides: Preparation, verification and identification."Food Bioscience.2025 May;:106744 310. [IF=6.6] Jiaqi Zhang et al."Impact of high-temperature cooking combined with cellulase extraction on the structure and functional properties of soluble dietary fiber from the outer leaves of Chinese cabbage."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 May;:117941 309. [IF=8.5] Zhiyong Wang et al."Fabrication of glycosylated wheat gliadin hydrolysate nanoparticle for stabilization of quercetin: interaction characteristics, conformational changes and stability."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Jun;315:14448 308. [IF=8.7] Xinyu Yang et al."Homogenization-circulating ultrasound in combination with aqueous enzymatic pretreatment for microwave-assisted extraction of kernel oil and essential oil from the fruit of Litsea cubeba."ULTRASONICS SONOCHEMISTRY.2024 Dec;111:107093 307. [IF=4.8] Yu Wang et al."Deer Blood Hydrolysate Protects against D-Galactose-Induced Premature Ovarian Failure in Mice by Inhibiting Oxidative Stress and Apoptosis."Nutrients.2024 Jan;16(20):3473 306. [IF=3.2] Ke Shi et al."Umami-enhancing effect of Agaricus bisporus-pork bone stocks based on the EUC value and sensory evaluation."International Journal of Gastronomy and Food Science.2024 Dec;38:101033 305. [IF=8.7] Xiaotong Ma et al."Identification of novel antifreeze peptides from yak skin gelatin ultrasound-assisted enzymatic hydrolysate."ULTRASONICS SONOCHEMISTRY.2024 Dec;111:107102 304. [IF=7] Shahid Ahmed Junejo et al."The influence of pulse cell wall structure and cellular protein matrix on the in vitro digestion kinetics of starch: A dual encapsulation mechanism."FOOD RESEARCH INTERNATIONAL.2024 Dec;197:115220 303. [IF=6.2] Xinxin Mu et al."Discovery of novel Dipeptidyl peptidase-IV inhibitory peptides derived from walnut protein and their bioactivities in vivo and in vitro."Current Research in Food Science.2024 Oct;:100893 302. [IF=11] Libin Sun et al."Electroformation and characterization of soybean protein isolate hydrolysates-modified liposomes."FOOD HYDROCOLLOIDS.2024 Oct;:110781 301. [IF=3.2] Wei Yue et al."Antioxidant peptides from silver carp steak by alkaline protease and flavor enzyme hydrolysis: Characterization of their structure and cytoprotective effects against H2O2-induced oxidative stress."JOURNAL OF FOOD SCIENCE.2024 Nov;: 300. [IF=7.7] Xiaohong Yu et al."Preparation and characterization of ferulic oligosaccharides from different sources by cell-free GH10 and GH11 xylanases."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Dec;282:137287 299. [IF=4.8] Yuanhong Zhang et al."Anti-fatigue effect of pigeon meat hydrolysate on exercise mice and its underlying mechanism: Related to oxidative stress and energy metabolism."Food Bioscience.2024 Dec;62:105407 298. [IF=8.5] Qi Li et al."Foxtail millet bran dietary fibres foster in vitro beneficial gut microbes and metabolites while suppressing pathobionts."FOOD CHEMISTRY.2024 Nov;:141933 297. [IF=7.7] Derong Lin et al."Machine learning-enhanced modeling and characterization for optimizing dietary Fiber production from Highland barley bran."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Nov;:137616 296. [IF=4.7] Fen Zhao et al."Identification of Peptides from Edible Pleurotus eryngii Mushroom Feet and the Effect of Delaying D-Galactose-Induced Senescence of PC12 Cells Through TLR4/NF-κB/MAPK Signaling Pathways."Foods.2024 Jan;13(22):3668 295. [IF=8.5] Mingyi Zhang et al."Collagen (peptide) extracted from sturgeon swim bladder: Physicochemical characterization and protective effects on cyclophosphamide-induced premature ovarian failure in mice."FOOD CHEMISTRY.2024 Nov;:142217 294. [IF=6.5] Nannan Hu et al."Mechanistic studies on the effect of endogenous proteins on the starch retrogradation characteristics of corn before and after postharvest ripening."Food Chemistry-X.2025 Jan;25:102088 293. [IF=8.5] Yangyang Xiong et al."Effects of different drying methods on the structure, bioaccessibility, and bioavailability of selenium-enriched peptides from soybean sprouts."FOOD CHEMISTRY.2025 Mar;468:142442 292. [IF=4.8] Jialu Li et al."Screening, Identification, and Mechanistic Exploration of DPP-IV Inhibitory Peptides from Collagen in Esox Lucius Skin."Food Bioscience.2024 Dec;:105698 291. [IF=4.8] Yu Quan et al."Identification and molecular mechanism of novel antioxidant peptides from tiger nut (Cyperus esculentus L.)."Food Bioscience.2025 Jan;63:105738 290. [IF=4.2] Dandan Wang et al."Enhancing Digestibility and Intestinal Peptide Release of Pleurotus eryngii Protein: An Enzymatic Approach."Journal of Fungi.2024 Dec;10(12):890 289. [IF=4.7] Yutong Yuan et al."Identification of Protein Hydrolysates from Sesame Meal and In Vivo Study of Their Gastric Mucosal Protective Effects."Foods.2024 Jan;13(24):4178 288. [IF=2.6] Aslam Nayab et al."Effect of molecular weight distribution of sesame meal hydrolysates on the flavor profile of cysteine Maillard reaction products."JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE.2024 Dec;:1-11 287. [IF=3.2] Lina Xu et al."Effects of air flow micro pulverized wheat bran dietary fiber on physicochemical, structural, and digestive properties of wheat starch."JOURNAL OF FOOD SCIENCE.2024 Dec;: 286. [IF=4.8] Shengjuan Yu et al."Preparation of soybean peptides enriched with characteristic amino acids by different enzymatic processes and their protective effects on alcoholic HepG2 cell injury."Food Bioscience.2025 Jan;:105850 285. [IF=7.7] Sheng Ma et al."Ultrasound-laccase pre-treatment enhances agarwood essential oil extraction and bioactivity."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Mar;295:139654 284. [IF=8.5] Yingnan Zeng et al."Preparation, physicochemical characterization, and immunomodulatory activity of ovalbumin peptide–selenium nanoparticles."FOOD CHEMISTRY.2025 Jan;:142852 283. [IF=7.7] An Wang et al."Effects of Bacillus velezensis fermentation on the composition, structure, physicochemical properties and in vitro hypoglycemic effects of highland barley dietary fiber."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Jan;:139964 282. [IF=7.7] Yizhou Liu et al."Comparative study on the anti-alcoholic liver disease efficiency of the ethanol- and water-soluble polysaccharides from Baijiu vinasses."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Jan;:140087 281. [IF=4.7] Yu Quan et al."Antioxidant Peptides from Tiger Nut (Cyperus esculentus L.): Chemical Analysis and Cytoprotective Functions on HepG2 and Caco-2 Cells."Foods.2025 Jan;14(3):349 280. [IF=8.5] Nannan Hu et al."Effect of endogenous protein on starch before and after post-harvest ripening of corn: Structure, pasting, rheological and digestive properties."FOOD CHEMISTRY.2025 May;473:143039 279. [IF=7] Nannan Song et al."Plant-based oat peptides as cryoprotectants mitigate freezing damage to Lactobacillus bulgaricus CICC 22163."FOOD RESEARCH INTERNATIONAL.2025 Feb;203:115855 278. [IF=11] Qiqi Bian et al."Preparation and characterization of fish gelatin polypeptides with low phenylalanine contents using enzymatic hydrolysis and activated carbon adsorption."FOOD HYDROCOLLOIDS.2025 Jun;163:111153 277. [IF=5.5] Xiao-Meng Xun et al."60Co-γ-ray-irradiated edible silkworm (Bombyx mori) pupae-assisted protease digestion: A strategy for obtaining low molecular weight bioactive peptides."Sustainable Chemistry and Pharmacy.2025 Apr;44:101941 276. [IF=4.9] Pai Peng et al."Preparation of Acetylcholinesterase Inhibitory Peptides from Yellowfin Tuna Pancreas Using Moderate Ultrasound-Assisted Enzymatic Hydrolysis."Marine Drugs.2025 Feb;23(2):75 275. [IF=7.7] Shiqi Liu et al."Effect of different pretreatment methods on soluble dietary fiber macromolecules extracted from Korla fragrant pear (Pyrus sinkiangensis Yü): Structure, physicochemical properties, and biological activity."INTERNATIONAL JOURNAL OF BIOLOGI 274. [IF=4.8] Xiaomei Ji et al."Enzymatic hydrolysis of chicken bone for protein recovery."Food Bioscience.2025 Mar;65:106133 273. [IF=4.9] Mingyuan Li et al."Screening of Potential Angiotensin-Converting Enzyme-Inhibitory Peptides in Squid (Todarodes pacificus) Skin Hydrolysates: Preliminary Study of Its Mechanism of Inhibition."Marine Drugs.2025 Feb;23(2):81 272. [IF=6] Xiaoli Ma et al."Effects of steam explosion on the structural, physicochemical, and functional characteristics of dietary fiber in sorghum grains."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Feb;218:117522 271. [IF=7.7] Xiuli Wu et al."Low digestibility characteristics of white kidney bean protein hydrolysate-corn starch complex: Structural and functional transformations induced by heat-moisture treatment."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Apr;304:1 270. [IF=4.8] Peng Deng et al."Synergistic effect of spice extracts on multiple hazards formation and sensory markers in beef flavoring."Food Bioscience.2025 Mar;65:106099 269. [IF=5.7] Wenxuan Qiu et al."Unveiling Highly Active and Stable l-Glutaminase through Ancestral Sequence Reconstruction and Turnover Number Prediction."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;XXXX(XXX):XXX-XXX 268. [IF=3.5] Xingyu Xiao et al."Preparation, Identification, and Cellular Antioxidant Activity Evaluation of Antioxidant Peptides From the Antler Tips of Sika Deer (Cervus nippon)."JOURNAL OF FOOD BIOCHEMISTRY.2025 Feb;2025(1):9974213 267. [IF=2.6] Li Xue et al."Peptides from Dalian Stichopus japonicus: Antioxidant Activity and Melanogenesis Inhibition In Vitro Cell Models and In Vivo Zebrafish Models Guided by Molecular Docking Screening."MARINE BIOTECHNOLOGY.2025 Apr;27(2):1-18 266. [IF=7.7] Feng Xue et al."Modification of plum seed protein isolate via enzymatic hydrolysis, polyphenol conjugation and polysaccharide complexation to enhance emulsification and encapsulation of essential oils."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.20 265. [IF=7.7] Yafeng Ding et al."A novel iron fortifier prepared through quinoa protein peptides hydrolyzed with different proteases."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 May;307:141892 264. [IF=8.5] Yu Zhao et al."Identification, characterization, and molecular docking of immunomodulatory peptides in Astragalus (Astragalus membranaceus (Fisch.)Bge) seed protein hydrolysates."FOOD CHEMISTRY.2025 Mar;:143631 263. [IF=7.7] Qiong Li et al."Enhancement on the solubility of polyploid and diploid rice proteins by enzymatic hydrolysis: From structural and functional characteristics of rice protein hydrolysates."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 May;307:1422 262. [IF=11] Shuo Zhang et al."Soy protein isolate gel improved with carrageenan-assisted limited enzymatic hydrolysis: Gelation properties and binding abilities with selected flavour compounds."FOOD HYDROCOLLOIDS.2025 Oct;166:111357 261. [IF=7.7] Haoyang Sun et al."Successive extraction of key protein and polysaccharide from distillers' grains: Optimization, characterization, and economic analysis."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Mar;:142281 260. [IF=5.1] Haoran Chen et al."Novel pancreatic lipase inhibitory peptides derived from lotus seed protein: Isolation, identification, and interaction mechanism."Food & Function.2025 Mar;: 259. [IF=8.5] Xiaoxiao Li et al."Gliadin hydrolysates nanoparticles improve the bioavailability and antioxidant activity of berberine."FOOD CHEMISTRY.2025 Mar;:143934 258. [IF=7.7] Jianyi Wang et al."Sand frying-induced assembly of coix seeds starch with oils into stable structures: A comprehensive investigation based on starch-lipid interaction."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 May;308:142453 257. [IF=4.7] Suxin Li et al."Physicochemical Properties and Stability of Antioxidant Peptides from Swim Bladder of Grass Carp (Ctenopharyngodon idella)."Foods.2025 Jan;14(7):1216 256. [IF=7.7] Yuanyuan Huang et al."Extraction and characterization of chitin and chitosan from molts and Eupolyphaga sinensis Walker: Influence of chemical and ultrasound-assisted enzymatic processing."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Apr;:14280 255. [IF=6.3] Like Yang et al."New insights into altering the structures and improving the functional properties of walnut protein: Synergistic high-pressure homogenization/limited enzymatic hydrolysis."Innovative Food Science & Emerging Technologies.2025 Jun;102:10401 254. [IF=4.7] Tingting Bu et al."Physicochemical, Functional, and In Vitro Fermentation Characteristics of Buckwheat Bran Dietary Fiber Modified by Enzymatic Extrusion."Foods.2025 Jan;14(8):1300 253. [IF=4.8] Jie Zhang et al."Three novel umami peptides from porcine bone hydrolysate and the analysis of the interaction with the Venus flytrap domain of umami taste receptors T1R1/T1R3.."Food Bioscience.2025 Apr;:106594 252. [IF=7] Shupeng Chen et al."Exploration of novel dipeptidyl peptidase-IV inhibitory tetrapeptide from walnut (Juglans sigillata) protein and its effect on diabetes-like phenotypes induced by high-sugar diet in Drosophila melanogaster."FOOD RESEARCH INTERNATIONAL. 251. [IF=4.8] Xuan Xin et al."Efficient hydrolysis of coagulated porcine blood by a purified lumbrokinase from Eisenia fetida."Food Bioscience.2025 Apr;:106655 250. [IF=3.5] Hongjuan Li et al."Effect of combined treatments of hydrolysis and succinylation on the solubility and emulsion stability of rennet casein and micellar casein."FOOD AND BIOPRODUCTS PROCESSING.2024 Dec;148:108 249. [IF=6] Yufeng Duan et al."Bovine liver hydrolysates based on six proteases: Physicochemical properties, emulsification characteristics, antioxidant capacity assessment, and peptide identification."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Sep;208:116718 248. [IF=7] Bingxue Jiang et al."Establishment of a workflow for high-throughput identification of anti-inflammatory peptides from sea cucumbers."FOOD RESEARCH INTERNATIONAL.2024 Dec;197:115171 247. [IF=7.7] Qiaoyan Wang et al."Insights into the fabrication and antibacterial effect of fibrinogen hydrolysate-carrageenan loading apigenin and quercetin composite hydrogels."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Nov;279:135517 246. [IF=8.5] Lulu Li et al."Structure, antioxidant activity, and neuroprotective effect of black soybean (Glycine max (L.) merr.) protein hydrolysates."FOOD CHEMISTRY.2024 Sep;:141390 245. [IF=8.5] Yan Wang et al."Silk protein: A novel antifungal and edible coating for strawberry preservation."FOOD CHEMISTRY.2025 Jan;463:141179 244. [IF=8.5] Yanqing Zhang et al."Physicochemical and stability analysis of mung bean protein hydrolysates with lipid peroxidation inhibition."FOOD CHEMISTRY.2025 Jan;463:141135 243. [IF=11] Shuangying Zhu et al."The protective mechanism of soy peptides in enhancing stress resistance of Lacticaseibacillus rhamnosus GG during thermal convective drying."FOOD HYDROCOLLOIDS.2024 Sep;:110661 242. [IF=2.5] Peng Sun et al."Regulating antigenicity of α-lactalbumin based on enzymolysis: Insights into structure and linear epitopes."INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY.2024 Aug;: 241. [IF=3.1] Bin Du et al."Novel Adlay Bran peptides-based Zinc Supplement: optimization of the preparation procedure, structural identification, stability, and Zinc transport ability in vitro."INTERNATIONAL JOURNAL OF FOOD PROPERTIES. 240. [IF=3.2] Sibao Zhao et al."Preparation, characterization and microencapsulation of walnut (Juglans regia L.) peptides-zinc chelate."JOURNAL OF FOOD SCIENCE.2024 Aug;: 239. [IF=3.3] Guiyuan Xiang et al."Removal of proteins and lipids affects structure, in vitro digestion and physicochemical properties of rice flour modified by heat-moisture treatment."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2024 Aug;: 238. [IF=5.3] Yang Cheng et al."Improving the Efficiency of Proteolysis in Soybean Isolate: Cold Plasma Treatment."Food and Bioprocess Technology.2024 Aug;:1-12 237. [IF=7.7] Hai-long Pang et al."Separation and purification of bovine nasal cartilage-derived chondroitin sulfate and evaluation of its binding to bovine serum albumin."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Oct;277:134501 236. [IF=7.7] Yuxia Xie et al."Preparation, characterization, and mechanism of DPP-IV inhibitory peptides derived from Bactrian camel milk."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Oct;277:134232 235. [IF=3.3] Guanhao Bu et al."Isolation, identification, and chelation mechanism of ferrous-chelating peptide from peanut protein hydrolysate."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2024 Jul;: 234. [IF=4.2] Shaoxiong Zhou et al."Low-Molecular-Weight Peptides Prepared from Hypsizygus marmoreus Exhibit Strong Antioxidant and Antibacterial Activities."MOLECULES.2024 Jan;29(14):3393 233. [IF=5.1] Yiqing Zhu et al."Identification, screening and molecular mechanisms of natural stable angiotensin-converting enzyme (ACE) inhibitory peptides from foxtail millet protein hydrolysates: a combined in silico and in vitro study."Food & Function.2024 Jul;: 232. [IF=6] Lin Wang et al."Novel antioxidant peptides from bovine blood: Purification, identification and mechanism of action."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Aug;205:116499 231. [IF=7] Jing Hou et al."A hyperstable, low-salt adapted protease from halophilic archaeon with potential applications in salt-fermented foods."FOOD RESEARCH INTERNATIONAL.2024 Sep;191:114738 230. [IF=8.2] Jiao Gao et al."Closed Bipolar Nanoelectrode Array for Ultra-Sensitive Detection of Alkaline Phosphatase and Two-Dimensional Imaging of Epidermal Growth Factor Receptors."ACS Sensors.2024;XXXX(XXX):XXX-XXX 229. [IF=2.2] Yanmei Wei et al."Effect of enzymatic processing on the physicochemical properties of wheat gluten protein enzymatic products."CEREAL CHEMISTRY.2024 Jun;: 228. [IF=3.4] Lingling Wang et al."Preparation, identification and molecular docking of two novel anti-aging peptides from perilla seed."Heliyon.2024 Jul;10: 227. [IF=5.1] Fan Yang et al."Investigation of umami peptides and taste mechanisms in Agrocybe aegerita: based on sensory evaluation and molecular docking techniques."Food & Function.2024 Jun;: 226. [IF=3.3] Zhang Xiangxi et al."Identification, characteristics and molecular docking studies of flavor peptides in enzymatic hydrolysates of Capparis masaikai Levl."EUROPEAN FOOD RESEARCH AND TECHNOLOGY".2024 May;:1-15 225. [IF=4.6] Shuchun Yang et al."Valorization of Hakka Huangjiu lees: Optimization of ultrasound-assisted enzymatic extraction and identification of angiotensin I-converting enzyme inhibitory peptides."FOOD AND BIOPRODUCTS PROCESSING".2024 May;: 224. [IF=5.2] Pengbo Cui et al."Preparation of Calcium–Binding Peptides Derived from Mackerel (Scomber japonicus) Protein and Structural Characterization and Stability Analysis of Its Calcium Complexes."Foods".2024 Jan;13(11):1652 223. [IF=5.2] Hui Yu et al."Novel Se-enriched α-glucosidase inhibitory peptide derived from tuna dark meat: Preparation, identification and effects on IR-HepG2 cells."Food Bioscience".2024 May;:104357 222. [IF=5.2] Wanlu Liu et al."Systematic sequence characterization of enzymatic-derived soybean peptides for precision enhancement of anti-inflammatory properties."Food Bioscience".2024 May;:104292 221. [IF=6.1] Zuoyong Zhang et al."The potential meat flavoring derived from Maillard reaction products of rice protein isolate hydrolysate-xylose via the regulation of temperature and cysteine."Food Chemistry-X".2024 May;:101491 220. [IF=2] He Huang et al."Preparation and evaluation of sunflower oil by enzymatic aqueous extraction."JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY".2024 Apr;: 219. [IF=6] Mingli Liu et al."Identification and isolation of a novel antifreeze peptide from crayfish shells."LWT-FOOD SCIENCE AND TECHNOLOGY".2024 Apr;198:116030 218. [IF=6.1] Ruichang Gao et al."Novel Peptides from Sturgeon Ovarian Protein Hydrolysates Prevent Oxidative Stress-Induced Dysfunction in Osteoblast Cells: Purification, Identification, and Characterization."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX): 217. [IF=8.1] Jingwen Xu et al."Formation mechanism of quinoa protein hydrolysate-EGCG complexes at different pH conditions and its effect on the protein hydrolysate-lipid co-oxidation in emulsions."FOOD RESEARCH INTERNATIONAL".2024 Jun;186:114365 216. [IF=4.1] Hanxing Su et al."Preparation, identification, and molecular docking of novel angiotensin-converting enzyme inhibitory peptides derived from rice-based distillers' spent cakes."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE".2024 Mar;: 215. [IF=4.6] Lingshen Hao et al."Enzymatic Hydrolysis Optimization of Yak Whey Protein Concentrates and Bioactivity Evaluation of the Ultrafiltered Peptide Fractions."MOLECULES".2024 Jan;29(6):1403 214. [IF=5.1] Boxiong Wu et al."Identification and functional analysis of phycocyanin-derived bioactive peptides with non-small cell lung cancer cell inhibition."Algal Research-Biomass Biofuels and Bioproducts".2024 Apr;79:103467 213. [IF=8.2] Chunsen Wu et al."Effect of endogenous protein and lipid removal on the physicochemical and digestion properties of sand rice (Agriophyllum squarrosum) flour."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 May;266:131269 212. [IF=8.2] Jinxiang Xie et al."A novel angiotensin I-converting enzyme inhibitory peptide from walnut (Juglans sigillata) protein hydrolysates and its evaluation in Ang II-induced HUVECs and hypertensive rats."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 211. [IF=4.1] Jun Ji et al."Synergistic effects of tilapia head protein hydrolysate and walnut protein hydrolysate on the amelioration of cognitive impairment in mice."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE".2024 Feb;: 210. [IF=4.3] Lixin Xue et al."Evaluation of the umami in edible fungi and study on umami extraction of Agaricus bisporus."JOURNAL OF FOOD COMPOSITION AND ANALYSIS".2024 Apr;128:106069 209. [IF=5.2] Xiaomei Zhang et al."Antigenicity of α-casein reduced by hydrolysis function using Clavispora lusitaniae DPU-MWFCl-D2 isolated from infant feces combining with alkaline protease."Food Bioscience".2024 Apr;58:103826 208. [IF=5.2] Zixuan Hu et al."Identification and virtual screening of novel antioxidant peptides from brewing by-products and their cytoprotective effects against H2O2-induced oxidative stress."Food Bioscience".2024 Feb;:103686 207. [IF=6.1] Chu-Li Wu et al."Novel Multitarget ACE Inhibitory Peptides from Bovine Colostrum Immunoglobulin G: Cellular Transport, Efficacy in Regulating Endothelial Dysfunction, and Network Pharmacology Studies."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;72(8) 206. [IF=8.8] Daren Wu et al."Preparation and identification of antioxidant peptides from Quasipaa spinosa skin through two-step enzymatic hydrolysis and molecular simulation."FOOD CHEMISTRY".2024 Jul;445:138801 205. [IF=5.2] Hua Li et al."Impact of Cooking Methods on Phenolic Acid Composition, Antioxidant Activity, and Starch Digestibility of Chinese Triticale Porridges: A Comparative Study between Atmospheric Pressure and High Pressure Boiling."Foods.2024 Jan;13(2):230 204. [IF=6] Chao Yang et al."Ultrasound-assisted enzymatic digestion for efficient extraction of proteins from quinoa."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Feb;194:115784 203. [IF=6.1] Zhiyong Wang et al."Wheat gliadin hydrolysates based nano-micelles for hydrophobic naringin: Structure characterization, interaction, and in vivo digestion."Food Chemistry-X.2024 Mar;21:101136 202. [IF=8.2] Hai-long Pang et al."A chondroitin sulfate purified from shark cartilage and bovine serum albumin interaction activity."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jan;:129499 201. [IF=3.1] Yao Zheng et al."Enzymatic hydrolysis of whey proteins by the combination of Alcalase and Neutrase: Kinetic model and hydrolysis control."INTERNATIONAL DAIRY JOURNAL.2024 Apr;151:105867 200. [IF=3.4] Wu Yue et al."Isolation, identification and activity analysis of antioxidant peptides from rice wine lees."Journal of Food Measurement and Characterization.2023 Dec;:1-15 199. [IF=3.4] Ma Yue-Yun et al."Contribution of amino acid composition and secondary structure to the antioxidant properties of tilapia skin peptides."Journal of Food Measurement and Characterization.2023 Dec;:1-16 198. [IF=4] Liu Shaoli et al."Preparation and investigation of the processing characteristics of transglutaminase cross-linked soy protein isolate–whey protein polymer."Biomass Conversion and Biorefinery.2023 Dec;:1-11 197. [IF=5.2] Yifeng Zhang et al."Insoluble dietary fiber from five commercially cultivated edible mushrooms: Structural, physiochemical and functional properties."Food Bioscience.2024 Feb;57:103514 196. [IF=8.1] Zong-Qi Zhang et al."Identification, characterization and hypolipidemic effect of novel peptides in protein hydrolysate from Protaetia brevitarsis larvae."FOOD RESEARCH INTERNATIONAL.2024 Jan;176:113813 195. [IF=8.8] Yuqi Hou et al."In vitro digestibility of starch and protein in cooked wheat and oat whole flours: A comparative study."FOOD CHEMISTRY.2024 May;440:138203 194. [IF=6] Yubo Han et al."Enzymatic methods for the preparation of fragrant rapeseed oil: Effect of reducing sugars on flavor production using the Maillard reaction."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Nov;189:115497 193. [IF=2.9] Shengru Yang et al."Preparation, structural characterization and functional properties of a novel selenium chelating peptide derived from the hydrolyzate of wheat protein."INTERNATIONAL JOURNAL OF FOOD PROPERTIES.2023;26(2):3241-3260 192. [IF=5.2] Fanghui Deng et al."Development and Identification of Novel α-Glucosidase Inhibitory Peptides from Mulberry Leaves."Foods.2023 Jan;12(21):3917 191. [IF=5.2] Wen Wang et al."Optimization of a Novel Tyrosinase Inhibitory Peptide from Atrina pectinata Mantle and Its Molecular Inhibitory Mechanism."Foods.2023 Jan;12(21):3884 190. [IF=5.2] Renwei Zhu et al."Physicochemical Properties and Hypolipidemic Activity of Dietary Fiber from Rice Bran Meal Obtained by Three Oil-Production Methods."Foods.2023 Jan;12(19):3695 189. [IF=8.8] Xin Qi et al."Proteolysis improves the foaming properties of rice protein fibrils: Structure, physicochemical properties changes, and application in angel food cake."FOOD CHEMISTRY.2024 Mar;437:137765 188. [IF=10.7] Qiaoyan Wang et al."pH sensitive cold-set hydrogels based on fibrinogen hydrolysates/carrageenan: Insights of rheology, coacervation, microstructure and antioxidant ability."FOOD HYDROCOLLOIDS.2024 Feb;147:109377 187. [IF=4.1] Bowei Du et al."Identification of novel antioxidant collagen-peptides for preventing and treating H2O2-induced oxidative stress in HepG2 cells through in vitro and in silico approaches."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.10.1002/jsfa.12975 186. [IF=4.6] Xi Chen et al."Antioxidant Peptides from the Collagen of Antler Ossified Tissue and Their Protective Effects against H2O2-Induced Oxidative Damage toward HaCaT Cells."MOLECULES.10.3390/molecules28196887 185. [IF=6] Jingheng Lv et al."Preparation, characterization and antioxidant effect of polypeptide mineral-chelate from Yanbian cattle bone."LWT-FOOD SCIENCE AND TECHNOLOGY.10.1016/j.lwt.2023.115353 184. [IF=6] Shishan Zhao et al."Effects of milling degree on nutritional, sensory, gelatinization and taste quality of different rice varieties."LWT-FOOD SCIENCE AND TECHNOLOGY.10.1016/j.lwt.2023.115244 183. [IF=6.1] Hui-na Pang et al."Structural Properties of Kudzu Protein Enzymatic Hydrolysate and Their Repair Effect on HepG2 Cells Damaged by H2O2 Oxidation."Food & Function.10.1039/D3FO02988C 182. [IF=5.2] Zixu Wang et al."Identification of hepatoprotective peptides from porcine liver and its interaction with ethanol metabolizing enzymes in vitro."Food Bioscience.2023 Oct;55:103036 181. [IF=6.1] Tianlin Wang et al."Improving the quality of soluble dietary fiber from Poria cocos peel residue following steam explosion."Food Chemistry-X.2023 Oct;19:100829 180. [IF=8.1] Qifan Wang et al."Investigation on the simultaneous inhibition of advanced glycation end products, 4-methylimidazole and hydroxymethylfurfural in thermal reaction meat flavorings by liquiritigenin, liquiritin and glycyrrhizic acid and possible pathways."F 179. [IF=5.3] Yan Wang et al."The active synergetic microbiota with Aspergillus as the core dominates the metabolic network of ester synthesis in medium-high temperature Daqu."FOOD MICROBIOLOGY.2023 Jul;:104336 178. [IF=5.9] Yuwen Guo et al."Morphology and aggregation process of natural rubber particles."INDUSTRIAL CROPS AND PRODUCTS.2023 Nov;203:117153 177. [IF=6.1] Guiyuan Xiang et al."The effect of heat-moisture treatment changed the binding of starch, protein and lipid in rice flour to affect its hierarchical structure and physicochemical properties."Food Chemistry-X.2023 Jul;:100785 176. [IF=8.4] Zhiming Li et al."Flexible processing technology of coix seed prolamins by combined heat-ultrasound: Effects on their enzymatic hydrolysis characteristics and the hypoglycemic activities of derived peptides."ULTRASONICS SONOCHEMISTRY.2023 Jul;:106526 175. [IF=6] Huan Ouyang et al."Effect of steam explosion treatment on physicochemical, functional and structural properties of pomelo fruitlets."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jul;184:114963 174. [IF=8.8] Ting He et al."Insoluble dietary fiber from wheat bran retards starch digestion by reducing the activity of alpha-amylase."FOOD CHEMISTRY.2023 Nov;426:136624 173. [IF=5.561] Mingyang Shao et al."Identification and Characterization of Novel ACE Inhibitory and Antioxidant Peptides from Sardina pilchardus Hydrolysate."Foods.2023 Jan;12(11):2216 172. [IF=3.498] Lu Yuanchao et al."Assessments of extraction methods onto the phenolic profiles and antioxidant properties in Camellia oleifera Abel oils."EUROPEAN FOOD RESEARCH AND TECHNOLOGY.2023 Apr;:1-11 171. [IF=3.693] Hongbo Li et al."Extensive hydrolysis of milk protein and its peptidomic antigenicity analysis by LC–MS/MS."JOURNAL OF FOOD SCIENCE.2023 Apr;: 170. [IF=3.693] Shinuo Cao et al."Chitosan-coated nanoliposomes for the enhanced stability of walnut angiotensin-converting enzyme (ACE) inhibitory peptide."JOURNAL OF FOOD SCIENCE.2023 Apr;: 169. [IF=9.231] Yining Wang et al."In-situ and real-time monitoring of two-stage enzymatic preparation of ACE inhibitory peptides from Cordyceps militaris medium residues by ultrasonic-assisted pretreatment."FOOD CHEMISTRY.2023 Mar;:135886 168. [IF=5.464] Xiao-Meng Xun et al."Novel caffeic acid grafted chitosan-sodium alginate microcapsules generated by microfluidic technique for the encapsulation of bioactive peptides from silkworm pupae."Sustainable Chemistry and Pharmacy.2023 May;32:100974 167. [IF=5.318] Huan Ouyang et al."Effect of ultra-high pressure treatment on structural and functional properties of dietary fiber from pomelo fruitlets."Food Bioscience.2023 Apr;52:102436 166. [IF=9.231] Junping Zhang et al."Novel strategy to improve the bioactivity and anti-hydrolysis ability of oat peptides via zinc ion-induced assembling."FOOD CHEMISTRY.2023 Jan;:135468 165. [IF=4.969] Ju Shen et al."Effect of particle size on quality of crab meatballs using enzymatically deproteinized crab by-products."ADVANCED POWDER TECHNOLOGY.2023 Jan;34:103908 164. [IF=5.561] Zongshuai Zhu et al."ACE Inhibitory Peptides Derived from Muscovy Duck (Cairina moschata) Plasma."Foods.2023 Jan;12(1):50 163. [IF=5.895] Huabiao Miao et al."Enhanced Extracellular Expression of a Ca2+- and Mg2+-Dependent Hyperthermostable Protease EA1 in Bacillus subtilis via Systematic Screening of Optimal Signal Peptides."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2022;XXXX(XXX):XXX-XXX 162. [IF=6.056] Lin Shan Shi et al."Ultrasonic treatment improves physical and oxidative stabilities of walnut protein isolate-based emulsion by changing protein structure."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jan;173:114269 161. [IF=6.317] Shufan Xia et al."Screening of Anti-liver Fibrosis Peptides from Turtle Shell Protein using Two-Enzyme Hydrolysis by Molecular Docking."Food & Function.2022 Dec;: 160. [IF=4.927] Yongkang Ye et al."Ultrasound-Assisted Preparation of Maillard Reaction Products Derived from Hydrolyzed Soybean Meal with Meaty Flavor in an Oil-In-Water System."MOLECULES.2022 Jan;27(21):7236 159. [IF=4.931] Chao Zhang et al."Antioxidant activity analysis of collagen peptide-magnesium chelate."POLYMER TESTING.2022 Oct;:107822 158. [IF=5.581] Hu Li et al."Effect of Recycling Ohmic Heating on the Preparation of Chitosan from the Portunus trituberculatus Crab Shells."Food and Bioprocess Technology.2022 Oct;:1-14 157. [IF=6.269] Jing Chen et al."A natural heparinoid from mollusc Meretrix lusoria: Purification, structural characterization, and antithrombotic evaluation."Current Research in Food Science.2022 Oct;: 156. [IF=9.231] Long He et al."Production and identification of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from discarded cowhide collagen."FOOD CHEMISTRY.2023 Mar;405:134793 155. [IF=3.388] Jiawei Shao et al."Preparation and characterization of sesame peptide-calcium chelate with different molecular weight."INTERNATIONAL JOURNAL OF FOOD PROPERTIES 154. [IF=3.572] Airong Qin et al."Extensively hydrolysed sodium caseinate. Part I: Selection of enzymes, molecular mass distribution, and allergy site analysis by liquid chromatography-mass spectrometry."INTERNATIONAL DAIRY JOURNAL.2023 Feb;137:105501 153. [IF=3.654] Hengkuan Tang et al."Novel angiotensin I-converting enzyme (ACE) inhibitory peptides from walnut protein isolate: Separation, identification and molecular docking study."JOURNAL OF FOOD BIOCHEMISTRY.2022 Sep;:e14411 152. [IF=4.286] Hongbo Li et al."Enzymatic hydrolysis of milk protein by complex enzyme mixture of alcalase and neutrase: Kinetic model and hydrolysis control."INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY.2022 Sep;: 151. [IF=5.561] Lingyi Li et al."Qualitative and Quantitative Correlation of Microstructural Properties and In Vitro Glucose Adsorption and Diffusion Behaviors of Pea Insoluble Dietary Fiber Induced by Ultrafine Grinding."Foods.2022 Jan;11(18):2814 150. [IF=3.572] Hongjuan Li et al."Extensively hydrolysed sodium caseinate. Part II. Kinetic model and hydrolysis control."INTERNATIONAL DAIRY JOURNAL.2022 Dec;135:105471 149. [IF=3.693] Hao Yin et al."Effect of radio frequency, ultrasound, microwave-assisted papain, and alcalase hydrolysis on the structure, antioxidant activity, and peptidomic profile of Rosa roxburghii Tratt. seed protein."JOURNAL OF FOOD SCIENCE.2022 Aug;: 148. [IF=4.682] Fu Xing et al."Enzymatic modification of eggshell membrane with the application in biomimetic scaffold."JOURNAL OF MATERIALS SCIENCE.2022 Aug;:1-15 147. [IF=5.561] Yueyun Ma et al."Identification of Antioxidant Peptides Derived from Tilapia (Oreochromis niloticus) Skin and Their Mechanism of Action by Molecular Docking."Foods.2022 Jan;11(17):2576 146. [IF=6.269] Zexin Lin et al."Improving emulsification properties of alkaline protein extract from green tea residue by enzymatic methods."Current Research in Food Science.2022 Jan;5:1235 145. [IF=9.231] Xuefeng Wang et al."Isolation, identification and characterization of a novel antimicrobial peptide from Moringa oleifera seeds based on affinity adsorption."FOOD CHEMISTRY.2022 Aug;:133923 144. [IF=5.895] Mingyang Li et al."Comprehensive Identification of Short and Medium-Sized Peptides from Pixian Broad Bean Paste Protein Hydrolysates Using UPLC-Q–TOF–MS and UHPLC-Q Exactive HF-X."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2022;XXXX(XXX):XXX-XXX 143. [IF=6.317] Jingyi Liu et al."The Potential Mechanisms of Bergamot-derived Dietary Fiber Alleviates High-fat Diet Induced Rat’s Hyperlipidemia and Obesity."Food & Function.2022 Jul;: 142. [IF=5.561] Wenxia Zhang et al."Antioxidant Activities of Aqueous Extracts and Protein Hydrolysates from Marine Worm Hechong (Tylorrhynchus heterochaeta)."Foods.2022 Jan;11(13):1837 141. [IF=5.561] Renwei Zhu et al."Modification of Artichoke Dietary Fiber by Superfine Grinding and High-Pressure Homogenization and Its Protection against Cadmium Poisoning in Rats."Foods.2022 Jan;11(12):1716 140. [IF=3.167] Rongxin Han et al."Physico-chemical properties, antioxidant activity, and ACE inhibitory activity of protein hydrolysates from wild jujube seed."JOURNAL OF FOOD SCIENCE 139. [IF=3.167] Hongbo Li et al."Milk protein hydrolysates obtained with immobilized alcalase and neutrase on magnetite nanoparticles: Characterization and antigenicity study."JOURNAL OF FOOD SCIENCE 138. [IF=2.72] Lili Zhao et al."Effect of Lactobacillus rhamnosus GG fermentation on the structural and functional properties of dietary fiber in bamboo shoot and its application in bread."JOURNAL OF FOOD BIOCHEMISTRY 137. [IF=4.451] Zhen Zhang et al."Ameliorative effect of tuna elastin peptides on AIA mice by regulating the composition of intestinal microorganisms and SCFAs."Journal of Functional Foods. 2022 May;92:105076 136. [IF=5.118] Yujia Liu et al."Antioxidative Effect of Chlorella Pyrenoidosa Protein Hydrolysates and Their Application in Krill Oil-in-Water Emulsions."Marine Drugs. 2022 Jun;20(6):345 135. [IF=5.182] Sheng Li et al."Influence of modification methods on physicochemical and structural properties of soluble dietary fiber from corn bran."Food Chemistry-X. 2022 Jun;14:100298 134. [IF=9.147] Chong-Chong Wang et al."Effects and underlying mechanisms of insoluble dietary fiber and ferulic acid on the crumb structure of steamed bread."Food Hydrocolloid. 2022 Apr;125:107448 133. [IF=4.35] Jun Ji et al."Tilapia Head Protein Hydrolysate Attenuates Scopolamine-Induced Cognitive Impairment through the Gut-Brain Axis in Mice."Foods. 2021 Dec;10(12):3129 132. [IF=2.406] Fu Zhilei et al."Biochemical characterization of a novel feruloyl esterase from Burkholderia pyrrocinia B1213 and its application for hydrolyzing wheat bran."3 Biotech. 2022 Jan;12(1):1-12 131. [IF=1.713] Xiao-rui Lu et al."Evaluation of yield and quality properties of Elaeagnus mollis oil produced by ultrasound-assisted solvent enzymatic extraction."Int J Food Eng. 2021 Dec;17(12):999-1008 130. [IF=7.514] Yongkang Ye et al."Producing beef flavors in hydrolyzed soybean meal-based Maillard reaction products participated with beef tallow hydrolysates."Food Chem. 2022 Jun;378:132119 129. [IF=4.35] Jinlun He et al."Purification and Characterization of a Novel Calcium-Binding Heptapeptide from the Hydrolysate of Tilapia Bone with Its Osteogenic Activity."Foods. 2022 Jan;11(3):468 128. [IF=1.931] Yan Li et al."Optimization of Enzymatic Hydrolysis and Activated Carbon Adsorption for Producing High Fischer Ratio Peptides from Soy Protein."Int J Pept Res Ther. 2021 Jun;27(2):1363-1372 127. [IF=2.72] Meng Lang et al."Purification, identification, and molecular mechanism of DPP-IV inhibitory peptides from defatted Antarctic krill powder."J Food Biochem. 2021 Sep;45(9):e13872 126. [IF=2.863] Hongliang Yao et al."Preparation, amino acid composition, and in Vitro antioxidant activity of okra seed meal protein hydrolysates."Food Sci Nutr. 2021 Jun;9(6):3059-3070 125. [IF=3.167] Liu Bingtong et al."Identification and characterization of the peptides with calcium-binding capacity from tilapia (Oreochromis niloticus) skin gelatin enzymatic hydrolysates."J Food Sci. 2020 Jan;85(1):114-122 124. [IF=3.269] Mingming Lan et al."Enhancement on enzymolysis of pigskin with ultrasonic assistance."Bioengineered. 2020;11(1):397-407 123. [IF=3.307] Ke Xiong et al."Engineering a carboxypeptidase from Aspergillus niger M00988 by mutation to increase its ability in high Fischer ratio oligopeptide preparation."J Biotechnol. 2021 Mar;330:1 122. [IF=3.757] Lingling Liu et al."Novel peptides with α-glucosidase inhibitory activity from Changii Radix hydrolysates."Process Biochem. 2021 Dec;111:200 121. [IF=3.882] Yumeng Guo et al."Development of Nonfouling Zwitterionic Copolymerized Peptides Based on Glutamic Acid and Lysine Dimers for Adjustable Enzymatic Degradation."Langmuir. 2021;37(19):5776–5782 120. [IF=4.171] Lina Yang et al."Soy hull dietary fiber alleviates inflammation in BALB/C mice by modulating the gut microbiota and suppressing the TLR-4/NF-κB signaling pathway."Food Funct. 2020 Jul;11(7):5965-5975 119. [IF=4.24] Mailing Wu et al."Green recovery of Se-rich protein and antioxidant peptides from Cardamine Violifolia: Composition and bioactivity."Food Biosci. 2020 Dec;38:100743 118. [IF=4.411] Yaru Wu et al."Interaction of Soy Protein Isolate Hydrolysates with Cyanidin-3-O-Glucoside and Its Effect on the In Vitro Antioxidant Capacity of the Complexes under Neutral Condition."Molecules. 2021 Jan;26(6):1721 117. [IF=4.451] Wenmin Wu et al."Phosphorylation of porcine bone collagen peptide to improve its calcium chelating capacity and its effect on promoting the proliferation, differentiation and mineralization of osteoblastic MC3T3-E1 cells."J Funct Foods. 2020 Jan;64:103701 116. [IF=4.952] Li Li et al."The adhesion of the gut microbiota to insoluble dietary fiber from soy hulls promoted the proliferation of probiotics in vitro."Lwt Food Sci Technol. 2022 Jan;153:112560 115. [IF=5.118] ZhenXing Du et al."Isolation and Characterization of a Heparin-Like Compound with Potent Anticoagulant and Fibrinolytic Activity from the Clam Coelomactra antiquata."Mar Drugs. 2020 Jan;18(1):6 114. [IF=5.396] Youdong Li et al."Evaluation of the functional quality of rapeseed oil obtained by different extraction processes in a Sprague-Dawley rat model."Food Funct. 2019 Oct;10(10):6503-6516 113. [IF=5.396] Erdong Yuan et al."Effect of Scomberomorus niphonius peptide on the characteristics of resveratrol."Food Funct. 2021 Oct;: 112. [IF=5.645] Huiru Qiao et al."Enzymic polypeptide antioxidant activity and inhibitory activity on α-glucosidase and α-amylase from Paeonia ostii cake."Ind Crop Prod. 2020 Apr;146:112158 111. [IF=6.165] Yanleng Huang et al."The preparation, evaluation and phase behavior of linker-based coix seed oil microemulsion."J Mol Liq. 2020 Dec;319:114314 110. [IF=7.491] Qiang Wang et al."Ultrasound-assisted alkaline proteinase extraction enhances the yield of pecan protein and modifies its functional properties."Ultrason Sonochem. 2021 Dec;80:105789 109. [IF=7.514] Zhucheng Yin et al."Analysis of the interaction between cyanidin-3-O-glucoside and casein hydrolysates and its effect on the antioxidant ability of the complexes."Food Chem. 2021 Mar;340:127915 108. [IF=7.514] Chong-Chong Wang et al."Effects of insoluble dietary fiber and ferulic acid on the quality of steamed bread and gluten aggregation properties."Food Chem. 2021 Dec;364:130444 107. [IF=7.514] Cheng-li Jia et al."Generation and characterization of dipeptidyl peptidase-IV inhibitory peptides from trypsin-hydrolyzed α-lactalbumin-rich whey proteins."Food Chem. 2020 Jul;318:126333 106. [IF=9.147] Chong-Chong Wang et al."Effects of insoluble dietary fiber and ferulic acid on the rheological properties of dough."Food Hydrocolloid. 2021 Dec;121:107008 105. [IF=1.807] Xuan Li et al."Effects of high‐intensity ultrasound pretreatment with different levels of power output on the antioxidant properties of alcalase hydrolyzates from Quinoa (Chenopodium quinoa Willd.) protein isolate."Cereal Chem. 2018 Jul;95(4):518-526 104. [IF=2.614] Feng Xue et al."Effects of high‐intensity ultrasound treatment on functional properties of plum (Pruni domesticae semen) seed protein isolate."J Sci Food Agr. 2018 Dec;98(15):5690-5699 103. [IF=2.727] Qian Sun et al."Structural characteristics and functional properties of walnut glutelin as hydrolyzed: effect of enzymatic modification."Int J Food Prop. 2019;22(1):265-279 102. [IF=2.727] Xue Li et al."Chemical composition and thermal properties of Tilapia oil extracted by different methods."Int J Food Prop. 2018;21(1):1575-1585 101. [IF=3.921] Guo Wenxin et al."Tea Dietary Fiber Improves Serum and Hepatic Lipid Profiles in Mice Fed a High Cholesterol Diet."Plant Food Hum Nutr. 2016 Jun;71(2):145-150 100. [IF=4.451] Peng Guo et al."Purification and identification of antioxidant peptides from Chinese cherry (Prunus pseudocerasus Lindl.) seeds."J Funct Foods. 2015 Dec;19:394 99. [IF=4.759] Fengli Chen et al."An approach for extraction of kernel oil from Pinus pumila using homogenate-circulating ultrasound in combination with an aqueous enzymatic process and evaluation of its antioxidant activity."J Chromatogr A. 2016 Nov;1471:68 98. [IF=4.759] Bin Hu et al."A method for extracting oil from cherry seed by ultrasonic-microwave assisted aqueous enzymatic process and evaluation of its quality."J Chromatogr A. 2019 Feb;1587:50 97. [IF=6.475] Jiangping Ye et al."Effect of endogenous proteins and lipids on starch digestibility in rice flour."Food Res Int. 2018 Apr;106:404 96. [IF=7.514] Wenmin Wu et al."Preparation process optimization of pig bone collagen peptide-calcium chelate using response surface methodology and its structural characterization and stability analysis."Food Chem. 2019 Jun;284:80 95. Fengli Chen, Qiang Zhang, Huiyan Gu, Lei Yang, An approach for extraction of kernel oil from Pinus pumila using homogenate-circulating ultrasound in combination with an aqueous enzymatic process and evaluation of its antioxidant activity, Journal of Chroma 94. XIONG, Ke, et al. Preparation of high fischer ratio oligopeptide of chlorella powder using specific enzymatic hydrolysis. Food Science and Technology, 2020. https://doi.org/10.1590/fst.42220 93. Bin Hu, Haoyuan Wang, Linfeng He, Yi Li, Cheng Li, Zhiqing Zhang, Yuntao Liu, Kang Zhou, Qing Zhang, Aiping Liu, Shuxiang Liu, Yadong Zhu, Qingying Luo, A method for extracting oil from cherry seed by ultrasonic-microwave assisted aqueous enzymatic process 92. He, L., Yang, F., Liang, Y., Zhang, M., Liu, X., Zhao, S. and Jin, G. (2020), Process optimisation of haemoglobin hydrolysis by complex proteases to produce haem-enriched peptides and its iron uptake property evaluation by Caco-2 cell model. Int. J. Food S 91. Ni, Xiaojun, et al. "Antioxidant Properties and Transepithelial Transportation of Di-/tripeptides Derived from Simulated Gastrointestinal Digestion of Pig Blood Cells Hydrolysates." eFood 1.3 (2020): 254-269.https://doi.org/10.2991/efood.k.200422.001 90. Ye, Jiangping, et al. "Effect of endogenous proteins and lipids on starch digestibility in rice flour." Food Research International 106 (2018): 404-409.https://doi.org/10.1016/j.foodres.2018.01.008 89. 呂曉萍,王陽,張旻昊,楊仁黨.生物酶預(yù)處理方式對沉香精油提取效果的影響[J].造紙科學(xué)與技術(shù),2020,39(06):13-20. 88. 韓榮欣,張紅印,沈穎昕,范琳,邵帥,衣春光,嚴(yán)銘銘.酸棗仁蛋白酶解產(chǎn)物功能特性及抗疲勞活性研究[J].食品研究與開發(fā),2021,42(02):1-7. 87. 張凡,李書田,王顯瑞,沈群.小米分離蛋白提取方法優(yōu)化及對蛋白組成的影響[J].中國食品學(xué)報,2021,21(02):161-170. 86. 高思薇,張健,張祺悅,李雯暉,李赫,于添,劉新旗.富硒大豆肽的制備及體內(nèi)吸收性分析[J].食品科學(xué),2021,42(03):165-172. 85. 高澤汝,寧夢茹,劉昆侖,陳復(fù)生.酶法制備玉米胚芽ACE抑制肽的研究[J].河南工業(yè)大學(xué)學(xué)報(自然科學(xué)版),2020,41(05):44-49. 84. 張柳婷,呂金月,張港,李亞濤,蔡梅紅,段玉清.芡種殼多酚超聲輔助提取工藝優(yōu)化及其對金黃色葡萄球菌的抑制效果[J].南方農(nóng)業(yè)學(xué)報,2021,52(01):189-197. 83. 王倩,賀萍,劉琪,曾凡珂,張曉元,賴富饒,吳暉.鴨蛋卵清蛋白多肽的酶解條件優(yōu)化及生物活性[J].食品與生物技術(shù)學(xué)報,2020,39(09):89-98. 82. 周浩純,李赫,趙迪,張文敏,張健,劉憲勇,劉新旗.亞麻籽餅粕蛋白提取工藝優(yōu)化及其水解物抑制α-淀粉酶活性研究[J].食品研究與開發(fā),2020,41(21):61-68. 81. 謝鳳英,趙玉瑩,雷宇宸,韓雪,任宇涵,盧仙玉,吳瑕.超高壓均質(zhì)處理的米糠膳食纖維粉對面筋蛋白結(jié)構(gòu)的影響[J].中國食品學(xué)報,2020,20(11):115-121. 80. 馬夢嬌. 中華鱉肉抗氧化肽的制備及其抗衰老功能研究[D].江南大學(xué),2020. 79. 張惠喜,宋紅衛(wèi),肖猛,孫啟亮,袁國良.牡丹籽粕酶解多肽飼料工藝研究[J].飼料博覽,2021(01):48-51. 78. 袁德成, 王菲, 崔新爽,等. 水酶法提取紫蘇籽油脂工藝[J]. 植物研究, 2019, 39(4):619-626. 77. 鄭玥, 曾慶梅. 醋蛋液水解物的類蛋白反應(yīng)修飾及其對膽酸結(jié)合能力的影響[J]. 安徽農(nóng)業(yè)科學(xué), 2019. 76. 秦倩倩, 吳瓊英, 賈俊強. 酶法制備草魚皮膠原蛋白抗氧化肽的工藝優(yōu)化[J]. 江蘇科技大學(xué)學(xué)報(自然科學(xué)版), 2020, v.34;No.178(01):94-101. 75. 張燦, 孫夢洋, 胡凱,等. 黑白兩種糯米米糠可溶性膳食纖維的特性及對淀粉體外消化吸收的影響[J]. 華中農(nóng)業(yè)大學(xué)學(xué)報, 2017(5). 74. 孫琳, 時曉萌, 才旭紅,等. 鹿皮多糖的提取及其保濕性能[J]. 吉林農(nóng)業(yè)大學(xué)學(xué)報, 2019, 41(02):85-90. 73. 吳明澤, 王壘, 王笑,等. 雞胚肽鋅螯合物的制備工藝及免疫調(diào)節(jié)功能研究[J]. 食品工業(yè)科技, 2020, v.41;No.452(12):132-138. 72. 張璐, 曹暉, 弓志青,等. 酶解香菇柄蛋白制備抗氧化肽的工藝研究簡[J]. 食品工業(yè)科技, 2016(23). 71. 張金木, 梅新, 施建斌,等. 酶解法去除麥麩中蛋白質(zhì)的工藝優(yōu)化[J]. 湖北農(nóng)業(yè)科學(xué), 2016, 55(023):6215-6218. 70. 牛明福, 張婷婷, 萬鵬,等. 蛋殼內(nèi)膜酶解液抑菌活性的工藝研究[J]. 食品科技, 2017, 042(004):78-83. 69. 王常瞵, 王升光, 代龍,等. 蚌肉酶解工藝及保肝作用研究[J]. 食品科技, 2019, v.44;No.338(12):152-156. 68. 王常瞵, 王升光, 劉曉美,等. 蚌肉肽—鋅螯合物制備工藝及其保肝作用研究[J]. 食品與機(jī)械, 2019, 035(010):103-107. 67. 陳桂冰, 孫培冬, 季曉彤,等. 茶籽多糖的提取及脫蛋白工藝研究[J]. 中國油脂, 2016, 41(008):74-77. 66. 向澤敏, 邱曉挺, 婁永江,等. 鰹鰾蛋白抗氧化酶解物制備工藝[J]. 水產(chǎn)學(xué)報, 2017, 41(006):962-970. 65. 王青, 王曉東, 程安瑋,等. 酶解預(yù)處理對水酶法提取牡丹籽油提油率的影響[J]. 中國食物與營養(yǎng), 2019(10). 64. 劉麗娜, 傅曼琴, 徐玉娟,等. 玉米芯膳食纖維的復(fù)合酶法改性工藝優(yōu)化[J]. 廣東農(nóng)業(yè)科學(xué), 2019. 63. 駱嘉原, 孫凱峰, 包怡紅. 黑木耳多糖的酶法生物轉(zhuǎn)化工藝優(yōu)化及其體外降血糖性能[J]. 食品工業(yè)科技, 2019, v.40;No.437(21):209-215+236. 62. 彭琦, 馬美湖, 金永國. 酶解制備高溶解性蛋清蛋白粉工藝優(yōu)化及其免疫調(diào)節(jié)活性研究[J]. 現(xiàn)代食品科技, 2018, v.34;No.224(04):135-142+232. 61. 崔浩, 牟玉潔, 王凱,等. 基于酶解-膜分離集成的膠原蛋白肽分子量控制技術(shù)[J]. 過程工程學(xué)報, 2018, 18(2): 427-433. 60. 葉凱 李小強 周金虎 等. 響應(yīng)面法酶解藜麥蛋白制備α-淀粉酶抑制肽的工藝研究[J]. 中國調(diào)味品 2019(12). 59. 劉佳慧 王修俊 尹爽 等. 響應(yīng)面法優(yōu)化酶-超聲波輔助同步提取鴨骨素工藝[J]. 保鮮與加工 2016 016(004):99-106 117. 58. 燕夢雅 劉寶林 劉志東 陳雪忠 黃洪亮 曲映紅.響應(yīng)面法優(yōu)化南極磷蝦蛋白酶解物溶解性工藝[J].食品工業(yè)科技 2018 39(05):151-156. 57. 劉佳慧 王修俊 尹爽 田多 王紀(jì)輝.雙酶復(fù)配同步提取鴨骨素工藝條件[J].中國調(diào)味品 2017 42(02):49-52. 56. 吳明澤 王笑 胡祥昊 等. 中華圓田螺肉抗氧化肽的分離純化及小鼠體內(nèi)外活性研究[J]. 食品與機(jī)械 2019. 55. 趙爽, 劉昆侖, 陳復(fù)生. 酶法制備富硒糙米抗氧化肽的研究[J]. 河南工業(yè)大學(xué)學(xué)報(自然科學(xué)版), 2017, 38(005):5-10,16. 54. 杜潤峰, 趙爽, 劉昆侖,等. 富硒糙米抗氧化肽酶法制備工藝優(yōu)化[J]. 食品研究與開發(fā), 2019, v.40;No.350(01):79-84. 53. 任勰珂,陳莉,盧紅梅,高冰,賈青慧,王珍.薏仁米糠蛋白酶法提取工藝的優(yōu)化[J].中國釀造,2017,36(07):167-171. 52. 張玉鋒, 王揮, 宋菲,等. 水酶法提取棕櫚油的工藝研究[J]. 糧油食品科技, 2019, 027(002):24-28. 51. 王超, 徐紅艷, 楊晰茗,等. 紅松松仁膜衣膳食纖維的功能性質(zhì)[J]. 食品與機(jī)械, 2020, 036(003):39-42,68. 50. 陽雁, 李蒙蒙, 孫智達(dá). 環(huán)境因素對米糠不溶性膳食纖維吸附藍(lán)莓多酚的影響[J]. 食品工業(yè)科技, 2015, 36(018):137-140. 49. 張康逸, 楊妍, 康志敏. 超聲輔助堿醇提取青麥仁中阿魏酸的工藝研究[J]. 糧食加工, 2020, v.45;No.206(02):10-15. 48. 易國富, 張健, 李赫,等. 大豆肽對果蠅睡眠的影響[J]. 食品科學(xué)技術(shù)學(xué)報, 2020(4):63-69. 47. 趙婕媛 李曉云 黃茜. 亞硫酸鈉輔助酶解蛋殼膜制備抗氧化多肽的工藝[J]. 現(xiàn)代食品科技 2018 34(09):149-155. 46. 蔣慧亮, 李學(xué)英, 王正云,等. 魚露制曲工藝優(yōu)化及對草魚下腳料的發(fā)酵作用[J]. 食品工業(yè), 2019, 040(001):92-96. 45. 毛跟年, 周亞麗, 賀磊,等. 魔芋ACE抑制肽的分離純化及活性檢測[J]. 食品與發(fā)酵工業(yè), 2017, 43(006):163-168. 44. 張哲, 廖雙泉, 郭明萬,等. 高級膠清橡膠的性能[J]. 材料科學(xué)與工程學(xué)報, 2013(05):000758-761. 43. 許英一, 王彪, 王宇,等. 限制性酶解燕麥蛋白功能特性和抗氧化活性[J]. 食品工業(yè), 2020, v.41;No.285(06):203-206. 42. 李曉君, 韓飛燕, 寇君,等. 酶輔助火麻蛋白提取工藝的研究[J]. 糧食與油脂, 2019, 032(009):17-21. 41. 林巍, 翟麗萍, 劉曉蘭,等. 酶解對紫花蕓豆清蛋白功能性質(zhì)的影響[J]. 食品工業(yè), 2019(7). 40. 張弛, 潘家榮, 梁世正,等. 酶解處理對小鼠模型中蝦主要致敏蛋白的致敏性影響分析[J]. 核農(nóng)學(xué)報, 2016, 30(004):719-727. 39. 許英一, 王宇, 林巍. 酶法提取燕麥蛋白理化性質(zhì)研究[J]. 食品工業(yè), 2018, v.39;No.262(07):77-80. 38. 王藝, 劉帆, 臧夢璐,等. 超聲波處理對蜂王漿蛋白功能和結(jié)構(gòu)的影響[J]. 食品工業(yè)科技, 2019, 40(10):56-62. 37. 馬明月, 雷根珠, 張志娥,等. 蛋白質(zhì)和磷脂對天然膠乳膠膜性能的影響[J]. 功能材料, 2018(4):0-0. 36. 馬明月, 張冰冰, 鄭興邦,等. 蛋白質(zhì)和磷脂對天然膠乳成膜性能的影響[J]. 高分子材料科學(xué)與工程, 2019(5):99-103. 35. 張冰冰, 韋燕嬋, 羅明超,等. 蛋白質(zhì)含量對天然膠乳中橡膠粒子穩(wěn)定性的影響[J]. 功能材料, 2019, 50(04):176-179+185. 34. 王宇. 苜蓿葉蛋白酶解物抗氧化活性研究[J]. 養(yǎng)殖技術(shù)顧問, 2018, 000(008):3-4. 33. 董小華, 課敬璇, 申光輝,等. 花椒籽黑色素體外抗氧化能力研究[J]. 中國油脂, 2016, 41(008):66-69. 32. 熊科, 高思宇, 柳佳蕓,等. 納米球形聚電解質(zhì)刷固定化酶合成及性質(zhì)表征研究[J]. 北京工商大學(xué)學(xué)報(自然科學(xué)版), 2019, 037(002):28-35. 31. 林巍, 許英一, 馬瑞,等. 紫花蕓豆清蛋白水解物及其膜分離產(chǎn)物抗氧化活性研究[J]. 食品工業(yè), 2018, 039(011):99-102. 30. 朱珈慶, 李帥斐, 于雷,等. 米糠蛋白堿法提取聯(lián)合微波與酶法改性工藝的優(yōu)化[J]. 糧食與油脂, 2017(7). 29. 李帥斐, 趙安琪, 楊末,等. 堿法提取聯(lián)合高溫和酶法改性米糠蛋白的研究[J]. 食品工業(yè)科技, 2017, 38(006):153-157. 28. 許英一, 孫天穎, 吳紅艷. 堿性蛋白酶水解苜蓿葉蛋白的工藝優(yōu)化[J]. 食品工業(yè), 2014, 035(005):72-74. 27. 賈瑋, 張焱茜, 石琳,等. 海南紅心木瓜膳食纖維提取及抗氧化活性測定[J]. 食品科技, 2018, 043(007):225-232. 26. 包立軍, 彭云武, 殷創(chuàng),等. 水解方式對黃繭蠶絲多肽抗氧化活性的影響[J]. 食品研究與開發(fā), 2017(17):24-26+40. 25. 姬玉梅, 小麥麩皮膳食纖維提取方法研究與組分分析. 河南省,鶴壁職業(yè)技術(shù)學(xué)院,2016-08-03. 24. 包立軍, 彭云武, 孫敏瑞,等. 天然黃繭絲蛋白多肽的抗氧化活性研究[J]. 陜西農(nóng)業(yè)科學(xué), 2017, 063(011):38-40. 23. 吳龍梅, 王勃翔, 曲鵬,等. 天然膠乳中蛋白質(zhì)和磷脂對橡膠分子結(jié)構(gòu)的影響[J]. 高分子通報, 2015(06):63-69. 22. 張會豐, 蔣冰清, 趙富春,等. 天然橡膠貯存過程中分子交聯(lián)網(wǎng)絡(luò)分析[J]. 熱帶作物學(xué)報, 2017(05):939-944. 21. 許英一, 王曉杰, 吳紅艷,等. 大豆蛋白酶解物抗氧化活性及氨基酸組成的研究[J]. 食品科技, 2015, 040(001):267-270. 20. 張靜, 朱雅琴, 祝宇龍. 鐵皮石斛及其凍干粉對免疫抑制小鼠的免疫調(diào)節(jié)作用差異研究[J]. 安徽農(nóng)業(yè)科學(xué), 2019, 047(024):180-181,249. 19. 牛明福 杜夢璇 張婷婷 等. 響應(yīng)面法優(yōu)化蛋殼內(nèi)膜酶解制備抑菌活性物質(zhì)的工藝條件[J]. 中國飼料 2018 000(007):28-34. 18. 姜太玲 吳紅洋 王微 等. 響應(yīng)面法優(yōu)化胃蛋白酶制備花椒籽蛋白抗菌肽的研究[J]. 食品工業(yè)科技 2014 35(20):226-231. 17. 劉嘉坤 焦艷 于永軍. 響應(yīng)面法優(yōu)化滄州小棗協(xié)同酶解多肽的研究[J]. 食品研究與開發(fā) 2017(6). 16. 羅夢婷 石飛虹 何晨怡 等. 響應(yīng)面優(yōu)化蛋清蛋白抗氧化肽的酶解制備條件[J]. 浙江樹人大學(xué)學(xué)報(自然科學(xué)版) 2018 18(03):22-27. 15. LIU Yun-jiao ZHANG Hai-yan LIU Shu-han 等. 響應(yīng)面優(yōu)化南極磷蝦蛋白酶解工藝及蛋白肽組分分析[J]. 現(xiàn)代食品科技 2019 035(001):144-151 280. 14. 齊丹 贠建民 邵曉慶 等. 雙孢蘑菇子實體蛋白酶解工藝條件優(yōu)化[J]. 食品工業(yè)科技 2015 36(013):257-261. 13. 曾文燕 劉璐 王賀 等. 華貴櫛孔扇貝肉的酶解工藝優(yōu)化及其產(chǎn)物風(fēng)味的美拉德改良研究[J]. 食品科技 2018 43(09):202-208. 12. 蘆鑫 姜夢楠 張麗霞 等. 制備芝麻抗氧化肽的蛋白酶篩選[J]. 中國油脂 2018 43(11):35-40. 11. 王偉 李官平 張玉 等. 利用HPLC法檢測活性肽HMG-CoA還原酶抑制劑活性[J]. 浙江農(nóng)業(yè)學(xué)報 2015 027(004):652-656. 10. 彭悅 柴利娜 喬臻然 等. 低脂型膳食纖維發(fā)酵香腸的研究[J]. 肉類工業(yè) 2019 000(007):1-6. 9. 李加興 肖秀鳳 陳選 等. 二次正交旋轉(zhuǎn)組合設(shè)計優(yōu)化水酶法提取牡丹籽油工藝[J]. 中國油脂 2014 39(012):1-5. 8. 周張濤 袁博 王志榮 等. 不同還原糖對濃香葵花籽油風(fēng)味的影響[J]. 食品工業(yè) 2019(7). 7. 米歡 包立軍. 不同繭色蠶絲酶解產(chǎn)物抗氧化活性差異研究[J]. 農(nóng)業(yè)科學(xué)研究 2017(3). 6. 許英一 徐艷霞 王宇. 不同方式提取的燕麥蛋白功能特性比較[J]. 食品與機(jī)械 2018 034(003):166-169. 5. 鐘佳佳 章超樺 高加龍 等. 三角帆蚌肉酶解產(chǎn)物響應(yīng)面優(yōu)化制備及醒酒活性[J]. 廣東海洋大學(xué)學(xué)報 2020 v.40(03):103-111. 4. 申光輝 馮孟 張志清 等. 一株蜂糧源拮抗細(xì)菌的分離鑒定及其抑菌物質(zhì)特性[J]. 微生物學(xué)通報 2016 43(010):2197-2206. 3. 薛雨菲 李芳 程怡媚 等. Box-Benhnken響應(yīng)面優(yōu)化巴旦杏抗氧化肽的制備工藝[J]. 現(xiàn)代食品科技 2019. 2. 袁東振 張國治 蘆鑫 等. Alcalase酶解芝麻蛋白制備ACE抑制肽的工藝研究[J]. 河南工業(yè)大學(xué)學(xué)報(自然科學(xué)版) 2016(37):35-42. 1. 陳周 張美玲 尹濤 等. 4種蛋白酶對鰱魚骨湯特性的影響[J]. 華中農(nóng)業(yè)大學(xué)學(xué)報 2019(6).

質(zhì)檢證書(COA)

如何獲取質(zhì)檢證書(COA)?
請輸入貨號和一個與之匹配的批號。
例如:
批號:JS298415 貨號:S20001-25g
在貨品標(biāo)簽上如何找到貨號和批號?

摩爾濃度計算器

質(zhì)量 (mg) = 濃度 (mM) x 體積 (mL) x 分子摩爾量 (g/mol)

=
×
×
主站蜘蛛池模板: 娄底市| 芜湖县| 贵溪市| 忻州市| 广南县| 平泉县| 盐亭县| 昭苏县| 左权县| 肃宁县| 多伦县| 五华县| 梁河县| 英德市| 奈曼旗| 阿鲁科尔沁旗| 孟州市| 长海县| 定陶县| 同心县| 德州市| 宜黄县| 区。| 通榆县| 芮城县| 灵台县| 凤城市| 疏勒县| 藁城市| 兰溪市| 青浦区| 鄂尔多斯市| 扎鲁特旗| 福鼎市| 麦盖提县| 京山县| 兴业县| 肃宁县| 萨迦县| 苏尼特左旗| 保山市|