In vitro studies of the digestibility of lectin from black turtle bean (Phaseolus vulgaris)-Reference-Cited by-同舟云学术

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In vitro studies of the digestibility of lectin from black turtle bean (Phaseolus vulgaris)

Published:2015-04 Issue: Volume:173 Page:397-404
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

He Shudong,Simpson Benjamin K.,Ngadi Michael O.,Ma Ying

Funder

China Scholarship Council

Harbin Institute of Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Stability of food allergens to digestion in vitro;Astwood;Nature Biotechnology,1996

2. Protein digestibility and relevance to allergenicity;Bannon;Environmental Health Perspectives,2003

3. Effect of divalent metal ions on the digestibility of concanavalin A by endopeptidases;Blumberg;Biochimica et Biophysica Acta (BBA) – Protein Structure,1976

4. Evaluation of the thermal stability and digestibility of heterologously produced banana lectin;Dimitrijevic;Food Chemistry,2010

5. Comparative resistance of food proteins to adult and infant in vitro digestion models;Dupont;Molecular Nutrition & Food Research,2010

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