Enhancing enzymatic hydrolysis of food proteins and production of bioactive peptides using high hydrostatic pressure technology

Alice Marciniak, Shyam Suwal, Nassim Naderi, +2

Trends in Food Science & Technology

High Hydrostatic PressureEngineeringBiotechnologyFood ProteinsAlternative Protein Source +5

Characterization of protein, peptide and amino acid fouling on ion-exchange and filtration membranes: Review of current and recently developed methods

Shyam Suwal, Alain Doyen, Laurent Bazinet

Journal of Membrane Science

BiochemistryEnvironmental EngineeringFoulingMembrane CharacterizationMembrane Permeation +3

High hydrostatic pressure-assisted enzymatic hydrolysis improved protein digestion of flaxseed protein isolate and generation of peptides with antioxidant activity

Maximilien Franck, Véronique Perreault, Shyam Suwal, +3

Food Research International

Protein ChemistryEngineeringBiochemistryNatural SciencesBiochemical Engineering +9

Effects of high hydrostatic pressure and polysaccharidases on the extraction of antioxidant compounds from red macroalgae, Palmaria palmata and Solieria chordalis

Shyam Suwal, Véronique Perreault, Alice Marciniak, +6

Journal of Food Engineering

High Hydrostatic PressureBotanyBiochemistryMedicineNatural Sciences +7

Selective separation and characterisation of dual <scp>ACE</scp> and <scp>DPP</scp>‐<scp>IV</scp> inhibitory peptides from rainbow trout (<i>Oncorhynchus mykiss</i>) protein hydrolysates

Sunantha Ketnawa, Shyam Suwal, Jen‐Yi Huang, +1

International Journal of Food Science & Technology

Rainbow TroutPeptide EngineeringMolecular BiologyPeptide SciencePeptide Therapeutics +18

Electro-membrane fractionation of antioxidant peptides from protein hydrolysates of rainbow trout (Oncorhynchus mykiss) byproducts

Shyam Suwal, Sunantha Ketnawa, Andrea M. Liceaga, +1

Innovative Food Science & Emerging Technologies

Rainbow TroutElectro-membrane FractionationBiochemistryBioanalysisAlternative Protein Source +5

Ultrafiltration performance and recovery of bioactive peptides after fractionation of tryptic hydrolysate generated from pressure-treated β-lactoglobulin

Abir Boukil, Shyam Suwal, Julien Chamberland, +2

Journal of Membrane Science

BiomanufacturingEngineeringBiochemistryTryptic HydrolysateBiochemical Engineering +5

Effects of pulsed electric field on fat globule structure, lipase activity, and fatty acid composition in raw milk and milk with different fat globule sizes

Shuailing Yang, Shyam Suwal, Ulf Andersen, +2

Innovative Food Science & Emerging Technologies

Lipase ActivityRaw MilkPulsed Electric FieldFood TechnologyFood Safety +1

Recovery of valuable peptides from marine protein hydrolysate by electrodialysis with ultrafiltration membrane: impact of ionic strength

Shyam Suwal, Cyril Roblet, Jean Amiot, +4

Food Research International

Ultrafiltration MembraneBiochemistryMembrane ProcessElectrodialysisValuable Peptides +4

Effect of pulsed electric field and polarity reversal on peptide/amino acid migration, selectivity and fouling mitigation

Shyam Suwal, Jean Amiot, Lucie Beaulieu, +1

Journal of Membrane Science

Peptide EngineeringPeptide LibraryPeptide SynthesisPulsed Electric FieldProtein Engineering +5