Crossref Citations
This article has been cited by the following publications. This list is generated based on data provided by
Crossref.
Spellman, D.
McEvoy, E.
O’Cuinn, G.
and
FitzGerald, R.J.
2003.
Proteinase and exopeptidase hydrolysis of whey protein: Comparison of the TNBS, OPA and pH stat methods for quantification of degree of hydrolysis.
International Dairy Journal,
Vol. 13,
Issue. 6,
p.
447.
Monaci, Linda
Tregoat, Virginie
van Hengel, Arjon J.
and
Anklam, Elke
2006.
Milk allergens, their characteristics and their detection in food: A review.
European Food Research and Technology,
Vol. 223,
Issue. 2,
p.
149.
Peñas, E.
and
Gómez, R.
2007.
Functional Dairy Products.
p.
214.
Prieto, Carlos A.
Guadix, Emilia M.
and
Guadix, Antonio
2008.
Influence of temperature on protein hydrolysis in a cyclic batch enzyme membrane reactor.
Biochemical Engineering Journal,
Vol. 42,
Issue. 3,
p.
217.
Prieto, Carlos A.
Guadix, Emilia M.
and
Guadix, Antonio
2010.
Optimal operation of a protein hydrolysis reactor with enzyme recycle.
Journal of Food Engineering,
Vol. 97,
Issue. 1,
p.
24.
García‐Moreno, Pedro J
Pérez‐Gálvez, Raúl
Espejo‐Carpio, F Javier
Muñío, María M
Guadix, Antonio
and
Guadix, Emilia M
2013.
Lipid characterization and properties of protein hydrolysates obtained from discarded Mediterranean fish species.
Journal of the Science of Food and Agriculture,
Vol. 93,
Issue. 15,
p.
3777.
Fernández, Ayoa
and
Riera, Francisco
2013.
β-Lactoglobulin tryptic digestion: A model approach for peptide release.
Biochemical Engineering Journal,
Vol. 70,
Issue. ,
p.
88.
Pérez Gálvez, Raúl
Espejo Carpio, F
García Moreno, Pedro
Guadix, Antonio
and
Guadix, Emilia
2013.
Utilization of Fish Waste.
p.
76.
García-Moreno, Pedro J.
Batista, Irineu
Pires, Carla
Bandarra, Narcisa M.
Espejo-Carpio, F. Javier
Guadix, Antonio
and
Guadix, Emilia M.
2014.
Antioxidant activity of protein hydrolysates obtained from discarded Mediterranean fish species.
Food Research International,
Vol. 65,
Issue. ,
p.
469.
Fernández, Ayoa
and
Kelly, Phil
2016.
pH-stat vs. free-fall pH techniques in the enzymatic hydrolysis of whey proteins.
Food Chemistry,
Vol. 199,
Issue. ,
p.
409.
Arrutia, Fátima
Puente, Ángela
Riera, Francisco A.
Menéndez, Carlos
and
González, Ulises A.
2016.
Influence of heat pre-treatment on BSA tryptic hydrolysis and peptide release.
Food Chemistry,
Vol. 202,
Issue. ,
p.
40.
Mohammed-Geba, K.
Arrutia, F.
Do-Huu, H.
Borrell, Y. J.
Galal-Khallaf, A.
Ardura, A.
Riera, Francisco A.
and
Garcia-Vazquez, Eva
2016.
VY6, a β-lactoglobulin-derived peptide, altered metabolic lipid pathways in the zebra fish liver.
Food & Function,
Vol. 7,
Issue. 4,
p.
1968.
Fenoglio, Cecilia
Vierling, Noelia
Manzo, Ricardo
Ceruti, Roberto
Sihufe, Guillermo
and
Mammarella, Enrique
2016.
Whey Protein Hydrolysis with Free and Immobilized Alcalase®: Effects of Operating Parameters on the Modulation of Peptide Profiles Obtained.
American Journal of Food Technology,
Vol. 11,
Issue. 4,
p.
152.
Elmalimadi, Mohamed B.
Jovanović, Jelena R.
Stefanović, Andrea B.
Tanasković, Sonja Jakovetić
Djurović, Sanja B.
Bugarski, Branko M.
and
Knežević-Jugović, Zorica D.
2017.
Controlled enzymatic hydrolysis for improved exploitation of the antioxidant potential of wheat gluten.
Industrial Crops and Products,
Vol. 109,
Issue. ,
p.
548.
Blanco, María
Vázquez, José
Pérez-Martín, Ricardo
and
Sotelo, Carmen
2017.
Hydrolysates of Fish Skin Collagen: An Opportunity for Valorizing Fish Industry Byproducts.
Marine Drugs,
Vol. 15,
Issue. 5,
p.
131.
Cheison, Seronei Chelulei
and
Kulozik, Ulrich
2017.
Impact of the environmental conditions and substrate pre-treatment on whey protein hydrolysis: A review.
Critical Reviews in Food Science and Nutrition,
Vol. 57,
Issue. 2,
p.
418.
Mat, Damien J.L.
Cattenoz, Thomas
Souchon, Isabelle
Michon, Camille
and
Le Feunteun, Steven
2018.
Monitoring protein hydrolysis by pepsin using pH-stat: In vitro gastric digestions in static and dynamic pH conditions.
Food Chemistry,
Vol. 239,
Issue. ,
p.
268.
Eberhardt, Agustina
López, Emilse C
Ceruti, Roberto J
Marino, Fernanda
Mammarella, Enrique J
Manzo, Ricardo M
and
Sihufe, Guillermo A
2019.
Influence of the degree of hydrolysis on the bioactive properties of whey protein hydrolysates using Alcalase®.
International Journal of Dairy Technology,
Vol. 72,
Issue. 4,
p.
573.
Padial-Domínguez, Marta
Espejo-Carpio, F. Javier
Pérez-Gálvez, Raúl
Guadix, Antonio
and
Guadix, Emilia M.
2020.
Optimization of the Emulsifying Properties of Food Protein Hydrolysates for the Production of Fish Oil-in-Water Emulsions.
Foods,
Vol. 9,
Issue. 5,
p.
636.
Rivero-Pino, Fernando
Espejo-Carpio, F. Javier
Pérez-Gálvez, Raúl
Guadix, Antonio
and
Guadix, Emilia M.
2020.
Effect of ultrasound pretreatment and sequential hydrolysis on the production of Tenebrio molitor antidiabetic peptides.
Food and Bioproducts Processing,
Vol. 123,
Issue. ,
p.
217.