Review of fish protein hydrolysates: production methods, antioxidant and antimicrobial activity and nanoencapsulation

Nemati, Mahrokh; Shahosseini, Seyed Rasoul; Ariaii, Peiman

doi:10.1007/s10068-024-01554-8

Food Sci Biotechnol

2024

DOI: 10.1007/s10068-024-01554-8

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Review of fish protein hydrolysates: production methods, antioxidant and antimicrobial activity and nanoencapsulation

Mahrokh Nemati,

Seyed Rasoul Shahosseini,

Peiman Ariaii

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Cited by 3 publications

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Review of fish protein hydrolysates: production methods, antioxidant and antimicrobial activity and nanoencapsulation

Cited by 3 publications

References 69 publications

Evaluation of the effect of a composite coating of chitosan-cress seed gum, along with hydrolyzed protein from sesame meal (in free and encapsulated forms), to increase the shelf life of ostrich fillets

Evaluation of the effect of a composite coating of chitosan-cress seed gum, along with hydrolyzed protein from sesame meal (in free and encapsulated forms), to increase the shelf life of ostrich fillets

β-Glucan-based superabsorbent hydrogel acts as a gastrointestinal exoskeleton enhancing satiety and interfering fat hydrolysis

Development of pea protein nanoparticle/hydrolyzed rice glutelin fibril emulsion gels for encapsulation of curcumin

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