Author

Kate Ryder

Observed name: Ryder Kate

Institution: University of Otago

Observed institution: University of Otago

ORCID: 0000-0001-8576-8729

Observed ORCID: 0000-0001-8576-8729

OpenAlex ID: A5033621050

Towards generation of bioactive peptides from meat industry waste proteins: Generation of peptides using commercial microbial proteases

2016 · Kate Ryder, Alaa El-Din Bekhit, et al. · Food Chemistry · 139

Characterisation of novel fungal and bacterial protease preparations and evaluation of their ability to hydrolyse meat myofibrillar and connective tissue proteins

2014 · Kate Ryder, Minh Ha, et al. · Food Chemistry · 55

The potential use of dairy by-products for the production of nonfood biomaterials

2017 · Kate Ryder, M. Azam Ali, et al. · Critical Reviews in Environmental Science and Technology · 27

Comparison of bioactive peptides prepared from sheep cheese whey using a food‐grade bacterial and a fungal protease preparation

2017 · Grace Welsh, Kate Ryder, et al. · International Journal of Food Science & Technology · 17

Analysis of peptides in a sheep beta lactoglobulin hydrolysate as a model to evaluate the effect of peptide amino acid sequence on bioactivity

2021 · Hannah Sunde, Kate Ryder, et al. · Food Chemistry · 13

食品グレードの細菌および真菌プロテアーゼ標品を用いたヒツジチーズホエーから調製した生物活性ペプチドの比較【Powered by NICT】

2017 · Welsh Grace, Ryder Kate, et al. · International Journal of Food Science & Technology

Potential for Food-Grade Microbial Proteases in Meat Tenderisation and Bioactive Peptide Generation

2015 · Kate Ryder · Otago University Research Archive (University of Otago)

Works count: 7

Citation count: 251

H-index: 5

I10-index: 5