Structural changes and bile salt-binding ability of modified whey protein isolate: Before and after in vitro digestion-Reference-Cited by-同舟云学术

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Structural changes and bile salt-binding ability of modified whey protein isolate: Before and after in vitro digestion

Published:2023-08 Issue: Volume:186 Page:115152
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Mei Lin^ORCID,Guo Tingting,Wu Yating,Yu Kang,Huang Song,Ding Wanlu,Liu Chunjie

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Screening of whey protein isolate hydrolysates for their dual functionality: Influence of heat pre-treatment and enzyme specificity;Adjonu;Food Chemistry,2013

2. Structure, activity, and dynamics of human serum albumin in a crowded pluronic F127 hydrogel;Atanu;The Journal of Physical Chemistry B,2019

3. In vitro binding of BSs by lentil flours, lentil protein concentrates and lentil protein hydrolysates;Barbana;Food Research International,2011

4. Potential implications of food proteins-BSs interactions;Bellesi;Food Hydrocolloids,2021

5. INFOGEST static in vitro simulation of gastrointestinal food digestion;Brodkorb;Nature Protocols,2019

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3. Biopolymer-based sequestrants for lowering cholesterol: Structures, in vitro bile acid anion binding effects, and interaction mechanisms;Journal of Functional Foods;2024-02

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