Yeast protein: In vivo gastrointestinal digestion and biochemical characteristics-Reference-Cited by-同舟云学术

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Yeast protein: In vivo gastrointestinal digestion and biochemical characteristics

Published:2024-08 Issue: Volume:60 Page:104494
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Xie Hexiang,Zhao Yuping,Ouyang Kefan,Hu Hao,Feng Yuanyuan,Xiong Hua,Zhang Yan,Chen Zhixian,Zhao Qiang^ORCID

Publisher

Elsevier BV

Reference32 articles.

1. Effects of baking on protein digestibility of organic spelt products determined by two in vitro digestion methods;Abdel-Aal;LWT - Food Science and Technology,2008

2. Comparing nutritional and digestibility aspects of sustainable proteins using the INFOGEST digestion protocol;Ariëns;Journal of Functional Foods,2021

3. Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?;Bohn;Critical Reviews in Food Science and Nutrition,2018

4. In vivo digestion characteristics of protein sources fed to broilers;Bryan;Poultry Science,2019

5. Effect of conventional and microwave heating treatment on antioxidant activity of quinoa protein after simulated gastrointestinal digestion;Cao;Food Chemistry,2023

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