Bioactive Peptides Derived From Chinese Acid-Curd Cheeses: A Comprehensive Review of Formation, Identification, Biological Activities, and Structure-Activity Relationships Article

Wei, Guangqiang, Wang, Teng, Wang, Yuzhu et al. (2026). Bioactive Peptides Derived From Chinese Acid-Curd Cheeses: A Comprehensive Review of Formation, Identification, Biological Activities, and Structure-Activity Relationships . 25(1), 10.1111/1541-4337.70392

cited authors

  • Wei, Guangqiang; Wang, Teng; Wang, Yuzhu; Zhang, Wenbin; Li, Yufan; Chai, Yunmei; Wang, Xuefeng; Huang, Aixiang

authors

publication date

  • January 13, 2026

keywords

  • ANTIOXIDANT PEPTIDES
  • BOVINE BETA-CASEIN
  • CAPACITY
  • CULTURES
  • Chinese acid-curd cheeses
  • Food Science & Technology
  • HYDROLYSATE
  • I-CONVERTING-ENZYME
  • INHIBITORY PEPTIDES
  • Life Sciences & Biomedicine
  • MILK
  • PURIFICATION
  • Science & Technology
  • bioactive peptides
  • biological activities
  • peptidomics
  • structure-activity relationship

Digital Object Identifier (DOI)

publisher

  • WILEY

volume

  • 25

issue

  • 1