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Peer-reviewedCC BY-NCFood chemistry: X

Optimization of enzymatic hydrolysis for generating potential multifunctional peptides from goat milk: Bioactivity evaluation, structural characterization and molecular interaction analysis

  • Xinru Yu1
  • Guowei Shu1
  • Wenjing Hu1
  • Ge Zhang2
  • Pian Xie2
  • Kai Song2
  • Guoliang Li1
  1. 1School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
  2. 2Shaanxi Jengton Dairy Co., Ltd., Yangling 712100, China
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Cite

BibTeXRIS
BibTeX
@article{yu2026optimization,
  title = {{Optimization of enzymatic hydrolysis for generating potential multifunctional peptides from goat milk: Bioactivity evaluation, structural characterization and molecular interaction analysis}},
  author = {Xinru Yu and Guowei Shu and Wenjing Hu and Ge Zhang and Pian Xie and Kai Song and Guoliang Li},
  journal = {Food chemistry: X},
  year = {2026},
  month = sep,
  url = {https://europepmc.org/article/PMC/PMC13656555},
  note = {CC BY-NC},
}
RIS
TY  - JOUR
TI  - Optimization of enzymatic hydrolysis for generating potential multifunctional peptides from goat milk: Bioactivity evaluation, structural characterization and molecular interaction analysis
AU  - Xinru Yu
AU  - Guowei Shu
AU  - Wenjing Hu
AU  - Ge Zhang
AU  - Pian Xie
AU  - Kai Song
AU  - Guoliang Li
PY  - 2026
DA  - 2026/09/28
JO  - Food chemistry: X
UR  - https://europepmc.org/article/PMC/PMC13656555
SN  - 2590-1575
ER  -