This review aims to cover the uses of the commercially available protease Alcalase in the
production of biologically active peptides since 2010. Immobilization of Alcalase has also …

The antioxidant activity of protein-derived peptides was one of the first to be revealed among
the more than 50 known peptide bioactivities to date. The exploitation value associated with …

Emulsions are implemented in the fabrication of a wide array of foods and therefore are of
great importance in food science. However, the application of emulsions in food production …

Production of peptides with various effects from proteins of different sources continues to
receive academic attention. Researchers of different disciplines are putting increasing efforts …

Lipid oxidation constitutes the main source of degradation of lipid-rich foods, including food
emulsions. The complexity of the reactions at play combined with the increased demand …

Protein-rich fish processing by-products, often called rest raw materials (RRM), account for
approximately 60% of the total fish biomass. However, a considerable amount of these RRM …

Background Studies on peptide-based emulsifiers in the field of foods have progressed
rapidly in the last decade, due to the higher anti-oxidative activity, faster adsorption to the …

Enzymatic hydrolysis of fish proteins has been employed as a principle method for
converting under-utilised fish into valuable products for the pharmaceutical and health food …

This work investigated the use of bioinformatics to predict emulsifying peptides embedded in
patatin proteins from potato (Solanum tuberosum). Six peptides (23–29 amino acids) with …

This study aimed to explore the desirable characteristics of casein hydrolysates with
simultaneously enhanced emulsion forming and antioxidative ability in oil-in-water (O/W) …