Complexation between egg yolk protein hydrolysate, phytic acid and calcium ion: Binding mechanisms and influence on protein digestibility and calcium uptake-Reference-Cited by-同舟云学术

Complexation between egg yolk protein hydrolysate, phytic acid and calcium ion: Binding mechanisms and influence on protein digestibility and calcium uptake

Published:2023-07 Issue: Volume:184 Page:114986
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liu Ying,Lu Suihua,Meng Jun,Xiang Huan,Korma Sameh A.,Cacciotti Ilaria,Cui Chun

Funder

National Natural Science Foundation of China

Ministry of Education of the People's Republic of China

Higher Education Discipline Innovation Project

Publisher

Elsevier BV

Subject

Food Science

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4. Fabrication and characterization of the nano composite of whey protein hydrolysate chelated with calcium;Cai;Food & Function,2015

5. Phosvitin derived phospho-peptides show better osteogenic potential than intact phosvitin in MC3T3-E1 osteoblastic cells;Chakrabart;Nutrients,2020

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