Screening and characterization of ovalbumin active peptides for muscle repair: Computer simulation and in vitro activity validation
Year: 2025
Type: article
Language: en
Topic: Protein Hydrolysis and Bioactive Peptides
Authors and affiliations:
raw_author_name: Yuqing Lei
raw_affiliation_strings: Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
raw_author_name: Jiaying Huo
raw_affiliation_strings: Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
raw_author_name: Shijun Li
raw_affiliation_strings: Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China. Electronic address: lishugang2020@hfut.edu.cn
raw_author_name: Bingxin Yang
raw_affiliation_strings: Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
raw_author_name: Lina Wang
raw_affiliation_strings: Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
raw_author_name: Ying Gao
raw_affiliation_strings: Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
raw_author_name: Lulu Ma
raw_affiliation_strings: Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
raw_author_name: Shijian Dong
raw_affiliation_strings: Rongda Poultry Farming Co., Ltd., Guangde 242200, China
raw_author_name: Jijun Wu
raw_affiliation_strings: Rongda Poultry Farming Co., Ltd., Guangde 242200, China
raw_author_name: Shugang Li
raw_affiliation_strings: Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China. Electronic address: lishugang2020@hfut.edu.cn