Homochirality of DNA and prevalent chirality of free and protein-bound amino acids in a
living organism represents the challenge for modern biochemistry and neuroscience. The …

Reduction of bitter taste in protein hydrolysates is a challenging task. The aim of this study
was to apply a simple two-step approach to prepare low bitter hydrolysates and investigate …

This study explored the effect of three different enzyme deactivation treatments: 4° C slow
cold deactivation (RDPH-(4° C)),− 18° C rapid cold deactivation (RDPH-(− 18° C)) and 100° …

Evidences have shown that phytosome assemblies are novel drug delivery system.
However, studies of phytosomes in food applications are scarce. The characteristics of milk …

This study determined the physicochemical properties (apparent viscosity (ηapp), turbidity
(A550nm), particle size and molecular mass distribution) of hydrolysates generated from …

Bovine whey protein concentrate (WPC) was hydrolysed under pH-stat (ST) and non pH-
controlled (free-fall, FF) conditions using Debitrase (DBT) and FlavorPro Whey (FPW). The …

This research investigated the potential of beef products with acid whey to release bioactive
peptides and thereby emphasize their health-promoting potential. Peptide sequences were …

Food-derived peptides are promising materials for oral delivery purposes as they are readily
available, can be generated using common techniques, and their self-assembly properties …

The rationale for enzymatically hydrolysis of whey proteins includes enhancement of their
technofunctional properties and the release of bioactive peptide sequences. This study …

The impacts of black tea infusion on physicochemical properties, antioxidant capacity and
microstructure of stirred acidified dairy gel (ADG) system have not been fully explored …