A specific peptide with calcium chelating capacity isolated from whey protein hydrolysate-Reference-Cited by-同舟云学术

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A specific peptide with calcium chelating capacity isolated from whey protein hydrolysate

Published:2014-09 Issue: Volume:10 Page:46-53
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Zhao Lina,Huang Shunli,Cai Xixi,Hong Jing,Wang Shaoyun

Funder

Fujian Natural Science Foundation, China

S&T projects of Fujian Provincial Science & Technology Hall

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference28 articles.

1. Nutrition aspects of calcium absorption;Bronner;Journal of Nutrient,1998

2. Iron derivatives from casein hydrolysates as a potential source in the treatment of iron deficiency;Chaud;Journal of Agricultural and Food Chemistry,2002

3. Purification and characterization of a zinc-binding peptide from oyster protein hydrolysate;Chen;Journal of Functional Foods,2013

4. Effect of processing and food matrix on calcium and phosphorous bioavailability from milk-based fruit beverages in Caco-2 cells;Cilla;Food Research International,2011

5. Enzymatic protein hydrolysates in human nutrition;Clemente;Trends in Food Science & Technology,2000

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