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For: Le Maux S, Nongonierma AB, FitzGerald RJ. Peptide composition and dipeptidyl peptidase IV inhibitory properties of β-lactoglobulin hydrolysates having similar extents of hydrolysis while generated using different enzyme-to-substrate ratios. Food Res Int 2017;99:84-90. [PMID: 28784550 DOI: 10.1016/j.foodres.2017.05.012] [Cited by in Crossref: 13] [Cited by in F6Publishing: 10] [Article Influence: 2.2] [Reference Citation Analysis]
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12 Nongonierma AB, Paolella S, Mudgil P, Maqsood S, FitzGerald RJ. Identification of novel dipeptidyl peptidase IV (DPP-IV) inhibitory peptides in camel milk protein hydrolysates. Food Chem 2018;244:340-8. [PMID: 29120791 DOI: 10.1016/j.foodchem.2017.10.033] [Cited by in Crossref: 91] [Cited by in F6Publishing: 95] [Article Influence: 15.2] [Reference Citation Analysis]
13 Le Maux S, Nongonierma AB, Lardeux C, Fitzgerald RJ. Impact of enzyme inactivation conditions during the generation of whey protein hydrolysates on their physicochemical and bioactive properties. Int J Food Sci Technol 2018;53:219-27. [DOI: 10.1111/ijfs.13576] [Cited by in Crossref: 13] [Cited by in F6Publishing: 13] [Article Influence: 2.2] [Reference Citation Analysis]