In silico tools, such as molecular docking, are widely applied to study interactions and
binding affinity of biological activity of proteins and peptides. However, restricted sampling of …

Recent scientific evidence indicates that protein hydrolysates contain bioactive peptides that
have potential benefits for human health. However, the bitter‐tasting hydrophobic peptides …

Identification of potent peptides through model prediction can reduce benchwork in wet
experiments. However, the conventional process of model buildings can be complex and …

Motivation The identification of bitter peptides through experimental approaches is an
expensive and time-consuming endeavor. Due to the huge number of newly available …

Plant proteins are good alternative to animal sources in bioactive peptide production due to
their safety, low-cost, rich resources and easy for large scale production. The bioactivities of …

The release of interleukin (IL)-6 is stimulated by antigenic peptides from pathogens as well
as by immune cells for activating aggressive inflammation. IL-6 inducing peptides are …

With the rise of plant-based meat alternatives, there is a growing need for sustainable and
nutritious sources of protein. Alga is a rich protein source, and initial studies show that it can …

Taste peptides with umami/bitterness play a role in food attributes. However, the taste
mechanisms of peptides are not fully understood, and the identification of these peptides is …

Umami is an important element affecting food taste, and the development of umami peptides
is a topic of interest in food‐flavoring research. The existing technology used for traditional …

Umami, providing amino acids/peptides for animal growth, represents one of the major
attractive taste modalities. The biochemical and umami properties of peptide are both …