A comparative study of the digestion behavior and functionality of protein from chia (Salvia hispanica L.) ingredients and protein fractions-Reference-Cited by-同舟云学术

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A comparative study of the digestion behavior and functionality of protein from chia (Salvia hispanica L.) ingredients and protein fractions

Published:2024 Issue: Volume:8 Page:100684
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Wang Yan^ORCID,Hernández-Alvarez Alan Javier^ORCID,Goycoolea Francisco M.,Martínez-Villaluenga Cristina

Publisher

Elsevier BV

Reference111 articles.

1. Effects of different levels of dietary crude protein and threonine on performance, humoral immune responses and intestinal morphology of broiler chicks;Abbasi;Brazilian Journal of Poultry Science,2014

2. Analysis;Aoac,1995

3. Proteins, peptides, and protein hydrolysates as immunomodulatory and antioxidant agents for the formulation of functional foods;Araiza-Calahorra;Current advances for development of functional foods modulating inflammation and oxidative stress. Elsevier,2022

4. Utilization of a partially-deoiled chia flour to improve the nutritional and antioxidant properties of wheat pasta;Aranibar;Lwt,2018

5. Antioxidant effects of sulfur-containing amino acids;Atmaca;Yonsei Med. J.,2004

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Chia seed protein as a promising source for plant-based foods: Functional properties, processing methods and potential food applications;Applied Food Research;2024-12

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