Physical properties as the key bridge from structure-activity relationship to AI-guided rational design of food-derived bioactive peptides: A systematic review

作者：Huizhen Xing, Huimin Dong, Chengzhi Guo, Zhigao Wang, Rong He · 发表于：Trends in Food Science & Technology · 年份：2025 · DOI：10.1016/j.tifs.2025.105483 · 被引用次数：9 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Biochemical and Structural Characterization、Antimicrobial Peptides and Activities