The food industry has been extremely successful in creating a broad range of delicious,
affordable, convenient, and safe food and beverage products. However, many of these …

As a research hotspot in food science and nutrition, antioxidant peptides can function by
scavenging free radicals, inhibiting peroxides, and chelating metal ions. Therefore, how to …

This study focused on the effects of different proteases (alcalase, trypsin, pancreatin, and
pepsin) on amino acid composition (AAC) and nutritional, techno-functional, antioxidant …

Several plant-based materials are discarded by the food industry due to oversupply, lack of
transport, and inappropriate storage. These materials contain valuable essential …

Bioactive peptides (BAPs) derived from food proteins have been extensively studied for their
health benefits, majorly exploring their potential use as nutraceuticals and functional food …

Crude proteins from the pupae of two indigenous strains of silkworm (Bombyx mori),
Nangnoi and Nangsew were hydrolyzed by alcalase, papain and trypsin. Protein …

Antioxidant peptides can protect against free radical-mediated diseases, especially food-
derived antioxidant peptides are considered as potential competitors among synthetic …

Hydrogels are three-dimensional networks with a variety of structures and functions that
have a remarkable ability to absorb huge amounts of water or biological fluids. They can …

The ability of bioactive peptides to exert biological functions has mainly contributed to their
exploitation. The exploitation and utilization of these peptides have grown tremendously …

The increasing need to counteract the redox imbalance in chronic diseases leads to
focusing research on compounds with antioxidant activity. Among natural molecules with …