Walnut peptides-calcium chelate: fabrication, characterization and calcium release rate evaluation
Author:
Funder
Science and Technology Program of Guizhou Province
Science and Technology Bureau, Guiyang Municipal Government
Guiyang University
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11694-023-02345-1.pdf
Reference50 articles.
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2. M.K. Golly, H. Ma, Y. Duan, D. Liu, J. Quaisie, J.A. Tuli, B.K. Mintah, C.S. Dzah, P.D. Agordoh, Effect of multi-frequency countercurrent ultrasound treatment on extraction optimization, functional and structural properties of protein isolates from Walnut (Juglans regia L.) meal. J. Food Biochem. 44, e13210 (2020). https://doi.org/10.1111/jfbc.13210
3. T. Li, C. Wu, J. Liao, T. Jiang, H. Xu, H. Lei, Application of protein hydrolysates from Defatted Walnut Meal in high-gravity Brewing to improve fermentation performance of Lager yeast. Appl. Biochem. Biotechnol. 190, 360–372 (2020). https://doi.org/10.1007/s12010-019-03109-8
4. J.A. Beto, The role of Calcium in Human Aging. Clin. Nutr. Res. 4, 1–8 (2015). https://doi.org/10.7762/cnr.2015.4.1.1
5. M. Waheed, M.S. Butt, A. Shehzad, N.M. Adzahan, M.A. Shabbir, H.A. Rasul Suleria, R.M. Aadil, Eggshell calcium: a cheap alternative to expensive supplements. Trends Food Sci. Technol. 91, 219–230 (2019). https://doi.org/10.1016/j.tifs.2019.07.021
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