Wedad Q. AL‐Bukhaiti

Influence of enzymatic hydrolysis conditions on the degree of hydrolysis and functional properties of protein hydrolysate obtained from Chinese sturgeon ( Acipenser sinensis ) by using papain enzyme

Anwar Noman, Yanshun Xu, Wedad Q. AL‐Bukhaiti et al. · Process Biochemistry · 2018 · 258 citations

Life Sciences, Biochemistry, Food Science +16

Influence of Degree of Hydrolysis on Chemical Composition, Functional Properties, and Antioxidant Activities of Chinese Sturgeon (<i>Acipenser sinensis</i>) Hydrolysates Obtained by Using Alcalase 2.4L

Anwar Noman, Yanshun Xu, Abdelmoneim H. Ali et al. · Journal of Aquatic Food Product Technology · 2019 · 47 citations

Agriculture, Biochemistry, Food Science +17

Structural and physicochemical characteristics of lyophilized Chinese sturgeon protein hydrolysates prepared by using two different enzymes

Anwar Noman, Abdelmoneim H. Ali, Wedad Q. AL‐Bukhaiti et al. · Journal of Food Science · 2020 · 40 citations

Life Sciences, Biochemistry, Food Science +17

Effects of ultrasonic, microwave, and combined ultrasonic‐microwave pretreatments on the enzymatic hydrolysis process and protein hydrolysate properties obtained from Chinese sturgeon ( <i>Acipenser sinensis</i> )

Anwar Noman, Yanshun Xu, Sherif M. Abed et al. · Journal of Food Biochemistry · 2020 · 34 citations

Agriculture, Biochemistry, Food Science +15

Identification and in vitro Characterization of Novel Antidiabetic Peptides Released Enzymatically from Peanut Protein

Wedad Q. AL‐Bukhaiti, Sam Al‐Dalali, Hanxiang Li et al. · Plant Foods for Human Nutrition · 2023 · 18 citations

Life Sciences, Biochemistry, Nutritional Sciences +14