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Items: 1 to 20 of 98

1.

Characterisation of the bioactive properties and microstructure of chickpea protein-based oil in water emulsions.

Felix M, Cermeño M, Romero A, FitzGerald RJ.

Food Res Int. 2019 Jul;121:577-585. doi: 10.1016/j.foodres.2018.12.022. Epub 2018 Dec 22.

PMID:
31108784
2.

Influence of pH value on microstructure of oil-in-water emulsions stabilized by chickpea protein flour.

Felix M, Isurralde N, Romero A, Guerrero A.

Food Sci Technol Int. 2018 Oct;24(7):555-563. doi: 10.1177/1082013218774707. Epub 2018 May 2.

PMID:
29719991
3.

Bioactive peptides from Atlantic salmon (Salmo salar) with angiotensin converting enzyme and dipeptidyl peptidase IV inhibitory, and antioxidant activities.

Neves AC, Harnedy PA, O'Keeffe MB, FitzGerald RJ.

Food Chem. 2017 Mar 1;218:396-405. doi: 10.1016/j.foodchem.2016.09.053. Epub 2016 Sep 9.

PMID:
27719926
4.

Investigation on antioxidant, angiotensin converting enzyme and dipeptidyl peptidase IV inhibitory activity of Bambara bean protein hydrolysates.

Mune Mune MA, Minka SR, Henle T.

Food Chem. 2018 Jun 1;250:162-169. doi: 10.1016/j.foodchem.2018.01.001. Epub 2018 Jan 2.

PMID:
29412907
5.

Peptide identification from a Porphyra dioica protein hydrolysate with antioxidant, angiotensin converting enzyme and dipeptidyl peptidase IV inhibitory activities.

Cermeño M, Stack J, Tobin PR, O'Keeffe MB, Harnedy PA, Stengel DB, FitzGerald RJ.

Food Funct. 2019 Jun 19;10(6):3421-3429. doi: 10.1039/c9fo00680j.

PMID:
31134998
6.

In vitro assessment of the multifunctional bioactive potential of Alaska pollock skin collagen following simulated gastrointestinal digestion.

Guo L, Harnedy PA, Zhang L, Li B, Zhang Z, Hou H, Zhao X, FitzGerald RJ.

J Sci Food Agric. 2015 May;95(7):1514-20. doi: 10.1002/jsfa.6854. Epub 2014 Aug 28.

PMID:
25082083
7.

Physical properties of emulsion-based hydroxypropyl methylcellulose films: effect of their microstructure.

Zúñiga RN, Skurtys O, Osorio F, Aguilera JM, Pedreschi F.

Carbohydr Polym. 2012 Oct 1;90(2):1147-58. doi: 10.1016/j.carbpol.2012.06.066. Epub 2012 Jul 2.

PMID:
22840052
8.

Two Novel Bioactive Peptides from Antarctic Krill with Dual Angiotensin Converting Enzyme and Dipeptidyl Peptidase IV Inhibitory Activities.

Ji W, Zhang C, Ji H.

J Food Sci. 2017 Jul;82(7):1742-1749. doi: 10.1111/1750-3841.13735. Epub 2017 May 27.

PMID:
28556182
9.

Response surface methodology applied to the generation of casein hydrolysates with antioxidant and dipeptidyl peptidase IV inhibitory properties.

Nongonierma AB, Maux SL, Esteveny C, FitzGerald RJ.

J Sci Food Agric. 2017 Mar;97(4):1093-1101. doi: 10.1002/jsfa.7834. Epub 2016 Jul 5.

PMID:
27271791
10.

Identification of angiotensin converting enzyme and dipeptidyl peptidase-IV inhibitory peptides derived from oilseed proteins using two integrated bioinformatic approaches.

Han R, Maycock J, Murray BS, Boesch C.

Food Res Int. 2019 Jan;115:283-291. doi: 10.1016/j.foodres.2018.12.015. Epub 2018 Dec 12.

PMID:
30599943
11.

Lentil and chickpea protein-stabilized emulsions: optimization of emulsion formulation.

Can Karaca A, Nickerson MT, Low NH.

J Agric Food Chem. 2011 Dec 28;59(24):13203-11. doi: 10.1021/jf203028n. Epub 2011 Nov 23.

PMID:
22029253
12.

Effect of Leaves of Caesalpinia decapetala on Oxidative Stability of Oil-in-Water Emulsions.

Gallego MG, Skowyra M, Gordon MH, Azman NA, Almajano MP.

Antioxidants (Basel). 2017 Mar 4;6(1). pii: E19. doi: 10.3390/antiox6010019.

13.

Physical stability, microstructure and micro-rheological properties of water-in-oil-in-water (W/O/W) emulsions stabilized by porcine gelatin.

Zhu Q, Qiu S, Zhang H, Cheng Y, Yin L.

Food Chem. 2018 Jul 1;253:63-70. doi: 10.1016/j.foodchem.2018.01.119. Epub 2018 Feb 3.

PMID:
29502845
14.

Antioxidant Properties of Artemisia annua Extracts in Model Food Emulsions.

Skowyra M, Gallego MG, Segovia F, Almajano MP.

Antioxidants (Basel). 2014 Mar 3;3(1):116-28. doi: 10.3390/antiox3010116.

15.

Antioxidant properties of aqueous and ethanolic extracts of tara (Caesalpinia spinosa) pods in vitro and in model food emulsions.

Skowyra M, Falguera V, Gallego G, Peiró S, Almajano MP.

J Sci Food Agric. 2014 Mar 30;94(5):911-8. doi: 10.1002/jsfa.6335. Epub 2013 Sep 13.

PMID:
23929224
16.

In Vitro Digestion of Oil-in-Water Emulsions Stabilized by Regenerated Chitin.

Xiao Y, Chen C, Wang B, Mao Z, Xu H, Zhong Y, Zhang L, Sui X, Qu S.

J Agric Food Chem. 2018 Nov 21;66(46):12344-12352. doi: 10.1021/acs.jafc.8b03873. Epub 2018 Nov 12.

PMID:
30372059
17.

Generation of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides during the enzymatic hydrolysis of tropical banded cricket (Gryllodes sigillatus) proteins.

Nongonierma AB, Lamoureux C, FitzGerald RJ.

Food Funct. 2018 Jan 24;9(1):407-416. doi: 10.1039/c7fo01568b.

PMID:
29218344
18.

The Effect of Perilla frutescens Extract on the Oxidative Stability of Model Food Emulsions.

Skowyra M, Falguera V, Azman NA, Segovia F, Almajano MP.

Antioxidants (Basel). 2014 Jan 22;3(1):38-54. doi: 10.3390/antiox3010038.

19.

Release of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from milk protein isolate (MPI) during enzymatic hydrolysis.

Nongonierma AB, Mazzocchi C, Paolella S, FitzGerald RJ.

Food Res Int. 2017 Apr;94:79-89. doi: 10.1016/j.foodres.2017.02.004. Epub 2017 Feb 9.

PMID:
28290371
20.

Cross-linking proteins by laccase: Effects on the droplet size and rheology of emulsions stabilized by sodium caseinate.

Sato ACK, Perrechil FA, Costa AAS, Santana RC, Cunha RL.

Food Res Int. 2015 Sep;75:244-251. doi: 10.1016/j.foodres.2015.06.010. Epub 2015 Jun 12.

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