Cited by 109Protein Hydrolysis and Bioactive PeptidesSeaweed-derived Bioactive CompoundsProteins in Food Systems

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Proteins and bioactive peptides from algae: Insights into antioxidant, anti-hypertensive, anti-diabetic and anti-cancer activities

Leong, Yoong Kit, Chang, Jo-Shu·2024·Trends in Food Science & Technology

DOI 10.1016/j.tifs.2024.104352

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“Meanwhile, in Canada, Australia, and New Zealand, the consumption of limited strains of microalgae, including Spirulina and Chlorella , has been approved [6,19].”
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Authors: Leong, Y. K., & Chang, J.-S.
Affiliations: Tunghai University (TW)
Corresponding author: Chang, Jo-Shu
ORCID: Leong, Yoong Kit
Chang, Jo-Shu
Venue: Trends in Food Science & Technology
Publisher: Elsevier BV
Published: 2024-03
Volume: 145
Pages: 104352
ISSN: 0924-2244 (ISSN-L)
DOI: 10.1016/j.tifs.2024.104352
OpenAlex: W4391649509
Cited by: 109
References: 91
Citations by year: 2026: 32 · 2025: 57 · 2024: 20
FWCI: 14.86
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
doi.org/10.15223/policy-017 (stm-asf)
doi.org/10.15223/policy-037 (stm-asf)
doi.org/10.15223/policy-012 (stm-asf)
doi.org/10.15223/policy-029 (stm-asf)
doi.org/10.15223/policy-004 (stm-asf)
Locations: Trends in Food Science & Technology (publishedVersion)
Funders: National Science and Technology Council
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Protein Hydrolysis and Bioactive Peptides
Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Keywords: algal proteins, bioactive peptides, antioxidant activity, antihypertensive effect, antidiabetic activity, anticancer activity, oxidative stress, Chlorella, Spirulina platensis, red macroalgae, mycosporine-like amino acids, phycobiliproteins, protein hydrolysates, functional foods, nutraceuticals, structure-function relationship, consumer acceptance, in silico prediction

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