Composition of the Protein Ingredients from Insoluble Oat Byproducts Treated with Food-Grade Enzymes, Such as Amylase, Cellulose/Xylanase, and Protease

por Aiello, Gilda, Li, Yuchen, Xu, Ruoxian, Boschin, Giovanna, Juodeikiene, Grazina, Arnoldi, Anna
Publicado 2021

Physicochemical and functional properties of rainbow trout (Oncorhynchus mykiss) hydrolysate

por Kvangarsnes, Kristine, Dauksas, Egidijus, Tolstorebrov, Ignat, Rustad, Turid, Bartolomei, Martina, Xu, Ruoxian, Lammi, Carmen, Cropotova, Janna
Publicado 2023

Integrated Evaluation of the Multifunctional DPP-IV and ACE Inhibitory Effect of Soybean and Pea Protein Hydrolysates

por Bollati, Carlotta, Xu, Ruoxian, Boschin, Giovanna, Bartolomei, Martina, Rivardo, Fabrizio, Li, Jianqiang, Arnoldi, Anna, Lammi, Carmen
Publicado 2022

Quality Assessment of the Protein Ingredients Recovered by Ultrasound-Assisted Extraction from the Press Cakes of Coconut and Almond Beverage Preparation

por Aiello, Gilda, Xu, Ruoxian, Pugliese, Raffaele, Bartolomei, Martina, Li, Jianqiang, Bollati, Carlotta, Rueller, Lukas, Robert, Josef, Arnoldi, Anna, Lammi, Carmen
Publicado 2022