Enzymatic treatment of Tenebrio molitor proteins by papain reduces IgE reactivity and produces sACE-inhibitory hydrolysates
- DOI
- 10.1016/j.foodchem.2026.150713
- Published
- 2026-10
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150713,
title = {Enzymatic treatment of Tenebrio molitor proteins by papain reduces IgE reactivity and produces sACE-inhibitory hydrolysates},
author = {Carla S.S. Teixeira and Caterina Villa and Rita Biltes and Catarina Dias and Bruno Carriço-Sá and Tânia G. Tavares and Joana Costa and Isabel Mafra},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.150713},
url = {https://doi.org/10.1016/j.foodchem.2026.150713}
}RIS
TY - JOUR TI - Enzymatic treatment of Tenebrio molitor proteins by papain reduces IgE reactivity and produces sACE-inhibitory hydrolysates AU - Carla S.S. Teixeira AU - Caterina Villa AU - Rita Biltes AU - Catarina Dias AU - Bruno Carriço-Sá AU - Tânia G. Tavares AU - Joana Costa AU - Isabel Mafra PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.150713 UR - https://doi.org/10.1016/j.foodchem.2026.150713 ER -
APA
Teixeira, C. S., Villa, C., Biltes, R., Dias, C., Carriço-Sá, B., Tavares, T. G., Costa, J., & Mafra, I. (2026). Enzymatic treatment of Tenebrio molitor proteins by papain reduces IgE reactivity and produces sACE-inhibitory hydrolysates. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.150713
Source records
- crossref · retrieved 2026-09-26T15:01:12.658Z