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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Original Article

Secondary structures and their effects on antioxidant capacity of antioxidant peptides in yogurt

HaiNa YuanSchool of Biological and Chemical Engineering/School of Light Industry, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang Provincial Key Lab for Chem&Bio Processing Technology of Farm Produces, Zhejiang University of Science and Technology, Hangzhou, P. R. ChinaORCID Iconhttps://orcid.org/0000-0002-7560-6387View further author information
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JianMin LvLaboratory Animal Research Center, Zhejiang Chinese Medical University, Hangzhou, P. R. ChinaCorrespondence[email protected]
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JinYan GongSchool of Biological and Chemical Engineering/School of Light Industry, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang Provincial Key Lab for Chem&Bio Processing Technology of Farm Produces, Zhejiang University of Science and Technology, Hangzhou, P. R. ChinaView further author information
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GongNian XiaoSchool of Biological and Chemical Engineering/School of Light Industry, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang Provincial Key Lab for Chem&Bio Processing Technology of Farm Produces, Zhejiang University of Science and Technology, Hangzhou, P. R. ChinaCorrespondence[email protected]
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RuiYu ZhuSchool of Biological and Chemical Engineering/School of Light Industry, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang Provincial Key Lab for Chem&Bio Processing Technology of Farm Produces, Zhejiang University of Science and Technology, Hangzhou, P. R. ChinaView further author information
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Ling LiSchool of Biological and Chemical Engineering/School of Light Industry, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang Provincial Key Lab for Chem&Bio Processing Technology of Farm Produces, Zhejiang University of Science and Technology, Hangzhou, P. R. ChinaView further author information
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JiangNan QiuSchool of Biological and Chemical Engineering/School of Light Industry, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang Provincial Key Lab for Chem&Bio Processing Technology of Farm Produces, Zhejiang University of Science and Technology, Hangzhou, P. R. ChinaView further author information
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Pages 2167-2180 | Received 26 Apr 2018, Accepted 15 Jul 2018, Published online: 04 Sep 2018

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Keerati Joyjamras, Chatchai Chaotham & Pithi Chanvorachote. (2022) Response surface optimization of enzymatic hydrolysis and ROS scavenging activity of silk sericin hydrolysates. Pharmaceutical Biology 60:1, pages 308-318.
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Yan Huang, Wen Duan, Linhan Wang, Junfei Xiao & Yuyu Zhang. (2019) Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatography and LC-Q-TOF/MS. International Journal of Food Properties 22:1, pages 1773-1785.
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Haina Yuan, Jinyan Gong, Kun Tang, Jinge Huang, Gongnian Xiao & Jianmin Lv. (2019) Milk oligopeptide inhibition of (α)-tocopherol fortified linoleic acid oxidation. International Journal of Food Properties 22:1, pages 1576-1593.
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