In vitro digestibility of proteins from red seaweeds: Impact of cell wall structure and processing methods-Reference-Cited by-同舟云学术

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In vitro digestibility of proteins from red seaweeds: Impact of cell wall structure and processing methods

Published:2024-02 Issue: Volume:178 Page:113990
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Cebrián-Lloret Vera^ORCID,Martínez-Abad Antonio,Recio Isidra^ORCID,López-Rubio Amparo^ORCID,Martínez-Sanz Marta^ORCID

Publisher

Elsevier BV

Reference75 articles.

1. In vitro digestibility, structural and functional properties of Moringa oleifera seed proteins;Aderinola;Food Hydrocolloids,2020

2. The protein content of seaweeds: A universal nitrogen-to-protein conversion factor of five;Angell;Journal of Applied Phycology,2016

3. A novel method for tyrosine assessment in vitro by using fluorescence enhancement of the ion-pair tyrosine-neutral red dye photo probe;Attia;Analytical Methods,2012

4. Palmaria palmata as an alternative protein source: Enzymatic protein extraction, amino acid composition, and nitrogen-to-protein conversion factor;Bjarnadóttir;Journal of Applied Phycology,2018

5. In vitro digestibility and fermentability of selected insects for dog foods;Bosch;Animal Feed Science and Technology,2016

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