1. Halliwell B. Lipid peroxidation, antioxidants and cardiovascular disease: how should we move forward? Cardiovasc Res. 2000;47(3):410-8. [DOI:10.1016/S0008-6363(00)00097-3]

2. Collins AR. Antioxidant intervention as a route to cancer prevention. Eur J Cancer. 2005;41(13):1923-30. [DOI:10.1016/j.ejca.2005.06.004]

3. Palmieri VO, Grattagliano I, Portincasa P, Palasciano G. Systemic oxidative alterations are associated with visceral adiposity and liver steatosis in patients with metabolic syndrome. J Nutr. Oxford University Press; 2006;136(12):3022-6. [DOI:10.1093/jn/136.12.3022]

4. Meisel H, FitzGerald RJ. Biofunctional peptides from milk proteins: mineral binding and cytomodulatory effects. Curr Pharm Des. c1995-; 2003;9(16):1289-96. [DOI:10.2174/1381612033454847]

5. Xie Z, Huang J, Xu X, Jin Z. Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate. Food Chem. 2008;111(2):370-6. [DOI:10.1016/j.foodchem.2008.03.078]

6. Sarmadi BH, Ismail A. Antioxidative peptides from food proteins: a review. Peptides. 2010;31(10):1949-56. [DOI:10.1016/j.peptides.2010.06.020]

7. Moure A, Sineiro J, Domínguez H, Parajó JC. Functionality of oilseed protein products: a review. Food Res Int. 2006;39(9):945-63. [DOI:10.1016/j.foodres.2006.07.002]

8. Rajapakse N, Mendis E, Jung W-K, Je J-Y, Kim S-K. Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties. Food Res Int. 2005;38(2):175-82. [DOI:10.1016/j.foodres.2004.10.002]

9. James LEA. Quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional, and functional properties. Adv Food Nutr Res. 2009;58:1-31. [DOI:10.1016/S1043-4526(09)58001-1]

10. Brinegar C, Goundan S. Isolation and characterization of chenopodin, the 11S seed storage protein of quinoa (Chenopodium quinoa). J Agric Food Chem. 1993;41(2):182-5. [DOI:10.1021/jf00026a006]

11. Vega‐Gálvez A, Miranda M, Vergara J, Uribe E, Puente L, Martínez EA. Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review. J Sci Food Agric. 2010;90(15):2541-7. [DOI:10.1002/jsfa.4158]

12. Bhargava A, Shukla S, Ohri D. Chenopodium quinoa-an Indian perspective. Ind Crops Prod. Elsevier; 2006;23(1):73-87. [DOI:10.1016/j.indcrop.2005.04.002]

13. Details S, Date M, Кант И, Williams P, Phillips G, Berg JL, et al. Zeta Potential Report. Measurement [Internet]. 2010;14(2):2-6. Available from: http://doi.wiley.com/10.1111/j.1365-2621.2002.tb11370.x

14. Aluko RE, Monu E. Functional and bioactive properties of quinoa seed protein hydrolysates. J Food Sci. 2003;68(4):1254-8. [DOI:10.1111/j.1365-2621.2003.tb09635.x]

15. Chen L, Chen J, Ren J, Zhao M. Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties. Food Hydrocoll. 2011;25(5):887-97. [DOI:10.1016/j.foodhyd.2010.08.013]

16. Bradford MM. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem. 1976;72(1):248-54. [DOI:10.1016/0003-2697(76)90527-3]

17. Jamdar SN, Rajalakshmi V, Pednekar MD, Juan F, Yardi V, Sharma A. Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate. Food Chem. 2010;121(1):178-84. [DOI:10.1016/j.foodchem.2009.12.027]

18. Klompong V, Benjakul S, Kantachote D, Shahidi F. Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type. Food Chem. 2007;102(4):1317-27. [DOI:10.1016/j.foodchem.2006.07.016]

19. Wu H-C, Chen H-M, Shiau C-Y. Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Res Int. 2003;36(9):949-57. [DOI:10.1016/S0963-9969(03)00104-2]

20. You L, Zhao M, Regenstein JM, Ren J. Changes in the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates during a simulated gastrointestinal digestion. Food Chem. 2010;120(3):810-6. [DOI:10.1016/j.foodchem.2009.11.018]

21. Ahmadi F, Kadivar M, Shahedi M. Antioxidant activity of Kelussia odoratissima Mozaff. in model and food systems. Food Chem. 2007;105(1):57-64. [DOI:10.1016/j.foodchem.2007.03.056]

22. Kim JW, Minamikawa T. Hydroxyl radical-scavenging effects of spices and scavengers from brown mustard (Brassica nigra). Biosci Biotechnol Biochem. 1997;61(1):118-23. [DOI:10.1271/bbb.61.118]

23. Kong B, Xiong YL. Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action. J Agric Food Chem. 2006;54(16):6059-68. [DOI:10.1021/jf060632q]

24. You L, Zhao M, Cui C, Zhao H, Yang B. Effect of degree of hydrolysis on the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates. Innov food Sci Emerg Technol. 2009;10(2):235-40. [DOI:10.1016/j.ifset.2008.08.007]

25. Tsumura K, Saito T, Tsuge K, Ashida H, Kugimiya W, Inouye K. Functional properties of soy protein hydrolysates obtained by selective proteolysis. LWT-Food Sci Technol. 2005;38(3):255-61. [DOI:10.1016/j.lwt.2004.06.007]

26. Elsohaimy S.A, Refaay T, Zaytoun M.A.M, physicochemical and functional properties of quinoa protein isolate. Annals of Agr. Sci. 2015;60(2):297-305. [DOI:10.1016/j.aoas.2015.10.007]

27. Jayasena V, Chih HJ, Nasar-Abbas S.M. Functional properties of sweet lupin protein isolated and tested at various pH levels. Research Journal of Agriculture and Biological Sciences 2010; 6 (2), 130-137.

28. Mahajan A, Dua S. Salts and pH induced changes in functional properties of Amaranth (Amaranthus tricolor L.) seed meal. Cereal Chemistry, 2002; 79 (6), 834-837. [DOI:10.1094/CCHEM.2002.79.6.834]

29. Ambigaipalan P, Al-Khalifa AS, Shahidi F. Antioxidant and angiotensin I converting enzyme (ACE) inhibitory activities of date seed protein hydrolysates prepared using Alcalase, Flavourzyme and Thermolysin. J Funct Foods. 2015;18:1125-37. [DOI:10.1016/j.jff.2015.01.021]

30. Chen H-M, Muramoto K, Yamauchi F, Fujimoto K, Nokihara K. Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein. J Agric Food Chem. 1998;46(1):49-53. [DOI:10.1021/jf970649w]

31. Pihlanto A. Antioxidative peptides derived from milk proteins. Int Dairy J. 2006;16(11):1306-14. [DOI:10.1016/j.idairyj.2006.06.005]

32. Liu Q, Kong B, Xiong YL, Xia X. Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis. Food Chem. 2010;118(2):403-10. [DOI:10.1016/j.foodchem.2009.05.013]

33. Luo Y, Pan K, Zhong Q. Physical, chemical and biochemical properties of casein hydrolyzed by three proteases: partial characterizations. Food Chem. 2014;155:146-54. [DOI:10.1016/j.foodchem.2014.01.048]

34. Zhu L, Chen J, Tang X, Xiong YL. Reducing, radical scavenging, and chelation properties of in vitro digests of alcalase-treated zein hydrolysate. J Agric Food Chem. 2008;56(8):2714-21. [DOI:10.1021/jf703697e]

35. Li X, Deng J, Shen S, Li T, Yuan M, Yang R, et al. Antioxidant activities and functional properties of enzymatic protein hydrolysates from defatted Camellia oleifera seed cake. J Food Sci Technol. 2015;52(9):5681-90. [DOI:10.1007/s13197-014-1693-z]