Isolation and characterization of zinc-chelating peptides from wheat germ protein hydrolysates-Reference-Cited by-同舟云学术

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Isolation and characterization of zinc-chelating peptides from wheat germ protein hydrolysates

Published:2015-01 Issue: Volume:12 Page:23-32
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Zhu Ke-Xue,Wang Xiao-Ping,Guo Xiao-Na

Funder

National Natural Science Foundation of China

National Natural Science Foundation of Jiangsu Province

National Key Technology R&D Program

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference48 articles.

1. Enzymic hydrolysis of food proteins;Adler-Nissen,1986

2. Improvement of the functionality of vegetable proteins by controlled enzymatic hydrolysis;Adler-Nissen;Plant Foods for Human Nutrition,1983

3. Evaluation and comparison of zinc absorption level from 2-Alkyle-3-Hydroxy pyranon-zinc complexes and zinc sulfate in rat in vivo;Akbar;Advanced Biomedical Research,2013

4. Zinc deficiency, immune function, and morbidity and mortality from infectious disease among children in developing countries;Black;Food & Nutrition Bulletin,2001

5. Nutritional aspect of zinc availability;Cámara;International Journal of Food Sciences & Nutrition,2003

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