Md. Serajul slam

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Publications (19)

• Purification, microstructure, functional properties and antioxidant activity of peptides from Chinese pond turtle hydrolysate
  Food Science and Biotechnology 2024 4 citations DOI: 10.1007/s10068-024-01613-0
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• A Review of Polysaccharide-Protein Interactions in Food Systems: Mechanisms, Stability, and Applications
  2024 12 citations DOI: 10.20944/preprints202412.0091.v1
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• Influence of the Degree of Hydrolysis on Functional Properties and Antioxidant Activity of Enzymatic Soybean Protein Hydrolysates
  Molecules 2022 119 citations DOI: 10.3390/molecules27186110
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• Fermentability of Maitake polysaccharides processed by various hydrothermal conditions and fermented with probiotic (Lactobacillus)
  International Journal of Biological Macromolecules 2022 14 citations DOI: 10.1016/j.ijbiomac.2022.04.084
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• Health benefits of bioactive peptides produced from muscle proteins: Antioxidant, anti-cancer, and anti-diabetic activities
  Process Biochemistry 2022 53 citations DOI: 10.1016/j.procbio.2022.03.007
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• Effect of high-moisture extrusion on soy meat analog: study on its morphological and physiochemical properties
  Italian Journal of Food Science 2022 21 citations DOI: 10.15586/ijfs.v34i2.2141
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• Effect of Heat-Treatment Duration on Antioxidant Activities of Muscle, Liver and Other Parts of Grass Turtle (Chinemys reevesii)
  Pakistan Journal of Zoology 2021 2 citations DOI: 10.17582/journal.pjz/20191121081123
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• In vitro Antioxidant, Cytotoxic and Antidiabetic Activity of Protein Hydrolysates Prepared from Chinese Pond Turtle (Chinemys reevesii)
  Food Technology and Biotechnology 2021 18 citations DOI: 10.17113/ftb.59.03.21.7087
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• Comparison of nutritional composition, physicochemical and antioxidant properties of muscle, liver, and shell from Grass Turtle (Chinemys reevesii)
  CyTA - Journal of Food 2021 5 citations DOI: 10.1080/19476337.2021.1885498
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• Degree of hydrolysis, functional and antioxidant properties of protein hydrolysates from Grass Turtle (Chinemys reevesii) as influenced by enzymatic hydrolysis conditions
  Food Science & Nutrition 2021 102 citations DOI: 10.1002/fsn3.1903
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